This quick version can be served with the same foods as the 'traditional' Hollandaise sauce.

Hollandaise Blender Sauce

3 large egg yolks
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons butter

1. In a blender or food processor, blend together egg yolks*, lemon juice, salt and cayenne pepper. Blend until the color lightens and they are very well blended.
2. Melt butter in a small saucepan to the just bubbling stage, do not let it brown. With the machine still running, incorporate hot butter, drop by drop into yolk mixture. The sauce will thicken as the hot butter is added. Serve as soon as possible.

Makes about 2/3 cup.