EASY BLENDER HOLLANDAISE SAUCE
3 egg yolks
½ teaspoon salt
⅛ teaspoon cayenne
1 lemon, juiced (about 2 tablespoon juice)
2 sticks butter, melted
Place the 3 egg yolks, salt, cayenne, and lemon juice in a blender. Blend for about 30 seconds until the yolks lighten in color. Reduce speed to lowest setting and VERY VERY slowly drizzle the hot melted butter into the blender until thick and creamy. You will hear the change in blender speed as the sauce is thickening. Transfer to a saucepan and cover to keep warm by the stove until ready to use.
Serve over fresh veggies like asparagus or green beans, as a sauce on eggs Benedict, or add a little chopped tarragon and serve as a Béarnaise on steak or salmon.