Whole Egg Blender Hollandaise

Yields: 1 cup

1/2 cup butter

2 egg yolks

2 tablespoons lemon juice

1 tablespoon prepared mustard

1/2 teaspoon salt

1 pinch cayenne

Melt butter in measuring cup in microwave.

Place remaining ingredients in blender container.

Cover container, start blender on low speed, then remove cover while still running and add melted butter in a slow drizzle.

Note: for a richer sauce use 3 egg yolks instead of whole eggs.