Summer Hollandaise

By tschnet1

Ingredients

• 3 pasteurized egg yolks
• 1/2 lemon, juiced
• 1/2 tsp salt
• Pinch of mustard powder
• Pinch of ground white pepper (optional)
• 1/2 cup butter, melted
• 1 tsp snipped fresh tarragon leaves

Preparation

Step 1

In a blender container or small food processor, combine egg yolks, lemon juice, salt, mustard powder, and white pepper, if using. Cover; blend or process until smooth. With machine running, drizzle in melted butter until thickened. Add tarragon; blend just until chopped. Transfer to a small saucepan and gently heat over low heat, 2 to 4 minutes, until warm. Serve with Grilled Vegetables