2 tablespoons (30 ml) water

2 egg yolks

4 teaspoons (20 ml) Dijon mustard

1/2 cup (125 ml) unsalted butter, melted and cooled

Salt and pepper

In a blender, combine water, egg yolks and mustard. Drizzle in butter while blending until sauce is creamy. Season with salt and pepper.

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