Blender Hollandaise

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Ingredients

This is my tried and true:
It's a rich lemony/buttery sauce that is great on eggs Benedict, broccoli, asparagus, oysters Rockefeller, grilled salmon, or just out of a spoon!
I love the stuff.
BLENDER HOLLANDAISE SAUCE
3 3 3 egg yolks
2 2 2 tbsp. lemon juice
1/4 1/4 1/4 tsp. salt
Dash Dash of cayenne pepper
1/2 1/2 1/2 c. butter
2 3 To be kept refrigerated in a tightly covered jar 2 or 3 days. Don't let it stand around in warm temperature. To re-use, heat in top of double boiler over barely simmering water and stir constantly.