Blender Hollandaise Sauce from The Joy of Cooking- recommended by the chef at The Cottage in Carmel, California the weekend of Brooklyn’s blessing.

Place in blender & blend on high speed for 1 minute.
3 large egg yolks
2 t. fresh lemon juice
ground white pepper or hot red pepper sauce to taste
salt to taste
Add in a slow, steady stream:
½ C. warm to hot clarified butter.
Process until thickened, 1-2 minutes.
Submerge blender container in warm water until serving.