3 egg yolks
2 tbsp. lemon juice
A pinch cayenne
1/4 tsp. salt
1/2 c. butter

Have first four ingredients ready in your blender. Heat butter to bubbling stage, do not brown. Cover blender container and turn motor on "high". After 3 seconds remove the lid and pour the butter over the egg mixture in a steady stream (keeping blender on). By the time the butter is poured in about 30 seconds. The sauce should be finished. If not blend on "high" about 5 seconds longer. Serve at once or keep warm by immersing blender container in warm water. This sauce may also be frozen and reconstituted over hot water.