about 1 cup

3 egg yolks, room temp

2-3 T lemon juice (depending on your taste for lemons)

1/2  cup unsalted butter, melted till bubbly

1/2 t kosher salt

pinch cayenne

Put the yolks,lemon juice, salt and cayenne into the blender. Heat the butter till bubbly- not brown. Blend the contents on high on high for about 10 seconds.

Have a folded cloth ready to partially cover the hole of the blender lid- Turn the blender on high and gradually pour the hot butter down through hole- covering it some so as not to splatter. After it is all added- turn off blender and scrape down the sides- then blend for another 15-20 seconds.

To keep warm until ready to use- make a makeshift double boiler ( or a real one) with two saucepans - the bigger on the bottom. Fill the bottom with a couple inches of water or until it is just touching the bottom of the top pan. Turn the heat to the lowest possible setting.

Add the hollandaise to the smaller top pan- stirring it from time to time- remove it from heat if it gets too thick. You can also stir in hot water- a tablespoon at a time to lighten the sauce after making it. If you have a heat diffuser this is the time to use it.

If the sauce “breaks” or curdles here is a trick for for bringing it back together. Briskly whisk in a few ice chips or a teaspoon or so of very cold water to the broken sauce. This sauce freezes well for a couple weeks if stored in an air tight container. Just gently reheat it in the double boiler method