Hollandaise Sauce

3 egg yolks
1 to 2 Tbsp. lemon juice (to taste)
1 to 1 1/2 sticks butter (more makes thicker sauce)
1/4 tsp. salt (1/2 tsp. if using unsalted butter)
Pinch pepper & small pinch cayenne pepper

 Place egg yolks, lemon juice, and seasonings in blender.  Cut butter in small pieces and heat to foaming.  Cover the blender jar and blend yolk mixture at top speed for 2 seconds.  Uncover, and still blending at top speed, start pouring in the hot butter in a thin stream of droplets.  Be careful, as this splashes.  By the time all of the butter has gone in, the sauce will be a thick cream.  Omit milky residue in the bottom of the butter pan.  Taste and blend in more seasonings if necessary.  Serve immediately or keep warm for a short time by setting blender jar in a pan of warm water.  Use to make Eggs Benedict  or over steamed vegetables, fish or savory crepes.