1/4 lb. stick butter, cut in 1/2" pieces
3 egg yolks
1 tsp. lemon juice
1/4 tsp. salt
Pinch of pepper

Melt butter without browning. Keep it warm over low heat. Combine the rest of ingredients in blender. Cover and blend at high speed for 2 minutes. Remove cover and still blending at high speed slowly pour in hot butter. Do not pour in milky solids at the bottom if possible. Serve over poached egg and ham on an English muffin and top with grated cheddar for eggs benedict.