Hollandaise Sauce

1 egg yolk
1 t. sea salt
black pepper
1/2 t. yellow mustard powder
Juice of one lemon
1/2 c. duckfat or ghee

Place first five ingredients in blender.  Heat the fat in a small saucepan until very hot (just boiling).  Carefully dump it into your blender and immediately puree the mixture until smooth.  Serve warm, keeping it at holding temperature by placing it in a bowl of hot water.  Excellent over steamed vegetables, on roasted meats, and over basted eggs.