Hollandaise Sauce For Vegetables - cooking recipe

Ingredients

1/2 cup butter
3 egg yolks, at room temperature
1 1/2 tablespoons lemon juice
1/4 teaspoon dry mustard
1/4 teaspoon salt
fresh ground black pepper

Preparation

In a small saucepan, melt butter until bubbly.
Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy.
Pour in half the butter in a very slow, steady stream until creamy.
Then turn blender to high and add remaining butter slowly.
Taste and correct seasonings.
Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.