Given how frequently I use this recipe and a recent request for its secret, I am surprised I have not entered it into the recipe category. This is a super easy Hollandaise sauce made in a blender. The blender does such a wonderful job emulsifying the ingredients that it does not separate and will keep in the fridge for a few days. I usually make a half batch of this sauce using two small egg yolks. Blender Hollandaise: 3 egg yolks 2 Tbs fresh lemon juice 2 sticks (16 Tbs) unsalted butter salt and white pepper to taste 2 Tbs hot water (used at the end of mixing) In a small sauce pan melt the butter and set aside. In a blender, place egg yolks and lemon juice. Mix in blender until smooth and creamy. Remove small top from blender. Turn blender on medium high, slowly drizzle warm melted butter into egg mixture until all butter is incorporated. Use as little or as much of the hot water to smooth hollandaise to desired thickness. I find that good hollandaise has a sound.  The sound of the blender changes as the sauce reaches the right thick consistency.  It doesn't take long.  Like the blades are being slowed down by the wonderful thickness. The original recipe also calls for a tiny dash of cayenne pepper, but I think that it disrupts the gestalt of Hollandaise sauce.  We'll occasionally top the eggs Benedict or salmon or asparagus with a sprinkle of cayenne just for the color, not really for the heat of the spice.