1/2 pound butter 4 egg yolks Dash white pepper or 2 to 3 drops Tabasco® sauce 1 tablespoon lemon juice 1 tablespoon water
Melt butter until bubbling. Remove from heat. Place egg yolks, lemon juice, water and seasoning in blender; blend at high speed for 30 seconds. Open top of blender and slowly pour in hot butter in a thin stream. Hollandaise will be thick and creamy.
