(Better Homes and Gardens Magazine, March 1968)
3 egg yolks
2 tablespoons lemon juice
1/2 tsp. prepared mustard
Dash cayenne
1/2 cup butter or margarine
Place egg yolks, lemon juice, mustard and cayenne in blender container, blend on low speed until just mixed. Melt butter or margarine in saucepan till bubbly but not brown. Cover blender, turn on low speed, slowly pour about a third of the hot butter, in thin stream, through opening in blender cover. Turn blender to high speed and slowly pour in remaining butter, blending until smooth and thickened. Serve over cooked asparagus or broccoli. Makes about 1 cup.
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