Hollandaise Sauce (France) - cooking recipe

Ingredients

4 egg yolks (at room temperature)
1/2 tsp. dry mustard
shot of Tabasco sauce
1/2 tsp. salt
1 Tbsp. lemon juice
1/4 lb. butter, melted

Preparation

Into a blender, place yolks, salt, mustard, lemon juice and Tabasco sauce.
Blend for 3 seconds.
Then, while blender is going, pour in the melted butter, which should be hot.
(The temperature of the butter is the secret; make it very hot without burning it, and the Hollandaise Sauce will thicken immediately.) Serve on vegetables, poached eggs (Eggs Benedict) or meats.