3 egg yolks
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup butter (1 stick), melted
pinch cayenne pepper
Combine the egg yolks, lemon juice and salt in a blender jar. Blend until well mixed.
Slowly drizzle in the melted butter.
Season with salt and cayenne pepper. Hold the Hollandaise in a bowl covered with plastic wrap, over a barely simmering water bath.