Homemade Hollandaise Sauce

This sauce must be hot when served;
either make it at the very end
or keep it warm by putting the blender
container in warm (not hot) water.
This makes enough for 3 servings
of Eggs Benedict or Rockefeller.

Ingredients:
3 egg yolks
2 Tbsp. lemon juice
Pinch of cayenne pepper
1/4 tsp. salt
1/2 cup butter (1 stick)

Directions:
Put the egg yolks, lemon juice,
cayenne, and salt in a blender.
Melt the butter until it is hot and bubbling.
Blend the egg yolks on high for a few seconds,
and then pour in a steady stream of hot bubbling butter.
The hollandaise should now be done;
if it isn’t thick enough, continue to
blend for a few more seconds.
If the sauce is too thick add a
tiny amount of lemon juice or water.
Taste and add salt, cayenne, or lemon juice as needed.