Ingredients:

1/2 ea Juice from 1/2 lemon
1 x Pinch of white pepper
1/2 c Corn oil or peanut oil
1 x Pinch salt
1/2 c Melted butter

Method:

Place lemon juice, egg, salt and pepper in bowl of food processor.
Blend for 1 to 3 seconds.
Add butter while still running, then add corn or peanut oil.
Blend in processor for 20 seconds until smooth and uniform Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley.
Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard.
Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind.
All very good sauces for seafood or vegetables