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

Heat butter in a small saucepan until bubbly but not browned. Put egg yolks, lemon juice, salt, white pepper and mustard in blender container. Cover and blend on medium speed about 5 seconds.

While continuing to blend on a medium speed, add butter in a slow, steady stream through opening cover. When blades are covered, switch to a high speed and add remaining butter slowly. Serve immediately on cooked vegetables, fish or Eggs Benedict. Yield: about 1 cup.