Easy Blender Hollandaise Sauce

Ingredients:

3 egg yolks
1 stick butter, melted
1  Tbsp. lemon juice (fresh)
1/4 tsp. Dijon or Spicy brown mustard
1/4-1/2 tsp. salt
1/8-1/4 tsp. white (or black) pepper
dash of Hot sauce

Directions:

Let your whole eggs come to room temperature. Separate the yolks from the whites. Melt your butter and let it cool down. In a tall glass or Mason jar, add all ingredients and pulse with an emersion (stick) blender until combined and creamy. Be careful not to overdo it. If using a blender, just add all to a blender and slowly pulse until combined and creamy but not thick. It will become thicker as it sets, so use it right away.  If I have any left over for the next day, I just let it come to room temperature to soften.

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