4 egg yolks
2 1/2 tbsp. lemon juice
1/2 tsp. salt
Red pepper
1/2 lb. butter

Put egg yolks, lemon juice, salt and pepper in blender. Top and set in a pan of warm water for about 10 minutes. Heat butter slowly to the hot bubbly stage. Put egg yolk mixture into the blender and turn on covered, then immediately uncover and add hot butter in a steady stream. Serve immediately. Makes 1 1/4 cups sauce. Store in refrigerator.