Title: Blender hollandaise
 Categories: Sauces, Eggs
      Yield: 1 Cup
 
      3    Egg yolks
      2 T  Lemon juice
    1/8 t  Salt
    1/8 t  Cayenne
    1/2 c  Butter
 
  Have the egg yolks, lemon juice, salt and cayenne ready in the
  blender. Heat the butter to bubbling but not browned. Cover the
  blender, turn on high for 3 seconds. Remove the lid and with the
  blender running pour in the butter in a slow, steady stream. The
  sauce should be finished seconds after the butter is added.