1/2 c. butter
3 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
1/2 tsp. prepared mustard

Heat butter in small saucepan until bubbly, not brown. Put remaining ingredients in blender. Cover and run 5 seconds. While running add butter in slow stream. Turn on high a few seconds. Makes 1 cup. May be stored in refrigerator.

BLENDER SAUCE BERNAISE:

2 tbsp. dry white wine
1 tbsp. tarragon vinegar
2 tsp. dry tarragon
2 tsp. onion, chopped
1/2 tsp. pepper
1/4 c. sugar
1 c. Hollandaise

Put all, except Hollandaise, in small saucepan. Cook over high heat until most of the liquid is gone. Add to Hollandaise and blend. Makes 1 cup. May be stored in refrigerator.