Portion Size: 2 Tablespoons

Ingredients: Yields: ~ 1 cup 

Ingredients	Notes:
6 egg yolks	(use pasteurized eggs only)
½ teaspoon Dijon mustard
1 cup butter	or 2 tsp. dried dill
2 tablespoons lemon juice (fresh)
Dash of paprika

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a blender combine, egg yolks, mustard, and lemon juice.
2	Melt butter. Set blender on high speed. Pour the butter into the blender slowly with a steady thin stream.  Serve warm immediately. Top with paprika