1/2 c. butter
2 egg yolks
1/8 tsp. salt
Dash of cayenne
1 to 1 1/2 tbsp. lemon juice

Melt the butter and heat until almost boiling. Rinse the blender container with hot water and set in place. Put remaining ingredients and 1 tablespoon hot water in container and whirl 3 seconds. Keeping blender on, lift lid slightly and very slowly add foaming butter, except milky residue in bottom of pan. Beware of spattering. When thoroughly blended, sauce is ready to serve. Good on any vegetable. Makes about 2/3 cup.