1/2 tsp. dry mustard
1/2 tsp. salt
3 egg yolks
1 tbsp. hot water
3/4 c. hot melted butter
1-1/2 tbsp. fresh lemon juice

Combine mustard, salt, egg yolks, lemon juice, and hot water in a blender; process mixture at low speed for a few seconds. Cover container and turn speed to high. Remove cover and slowly pour in the melted butter in a steady, even stream.

Sauce will thicken in about 30 seconds. If for some reason it does not, add a lump of softened butter - about 3 tablespoons or so. Makes about 1 cup sauce.

Start with a toasted English muffin, layer a Canadian bacon slice, next add an American egg, slather on the Hollandaise sauce, and sprinkle with Hungarian paprika.