4 egg yolks
1/4 tsp. mustard
1 tsp. lemon juice
Hot pepper sauce to taste
1/2 c. butter, melted

Or: 1 tsp. mustard 4 tbsp. lemon juice Hot pepper sauce to taste 2 c. melted butter

Mix all but the butter. Add the butter to rest in slow, steady stream through cup hole until mixture completely emulsifies. Keep warm over hot, not boiling, water. Serve with asparagus and broccoli. Yield: 2 servings or 8 servings.