Recipe(tried): Joan: Hollandaise ... 1 tested, 1 not

This is from the booklet that came with my first blender. It is copywrited 1969. I wonder if this is still considered a safe method to use egg yolks, there is no such recipe in my newer books. However, I am also posting a microwave recipe I have used that is easy, and cooks the yolks thoroughly. Perhaps you could give it a try. Hollandaise Sauce

4 egg yolks
1/2 tsp salt
1/2 tsp dry mustard
1 tbsp lemon juice
dash of Tabasco sauce
1/4 lb butter, melted

Put first 5 ingredients in the blender container, cover and process at MIX. Remove feeder cap and pour butter in a steady stream until mixture is completely emulsified. This may be kept warm over hot water in a bowl. Do not let the water boil. Yield: 3/4 cupMicrowave Hollandaise Sauce

In a 2-cup glass measure, heat 1/2 cup butter on HIGH about 1 1/2 minutes or until hot and bubbly. In a small bowl, whisk 2 egg yolks, 1 Tblsp lemon or lime juice, and a dash of ground red pepper. Gradually whisk hot butter into yolk mixture: cook on MEDIUM (50% power)about 30 to 60 seconds, whisking every few seconds until thickened.Microwave Hollandaise Sauce