Instructions

1. 1
   Add the egg yolks, lemon juice, and salt into a blender container . Cover and blend at high speed for 5 seconds to combine.
2. 2
   With the blender running continuously at high speed, remove the center cap from the lid and begin pouring the hot melted butter in a very thin, slow, steady stream.
3. 3
   Continue blending for another 10 to 15 seconds until the sauce emulsifies into a thick, creamy, pale-yellow sauce.
4. 4
   Taste and stir in a pinch of cayenne pepper or extra lemon juice if desired.
5. 5
   Keep warm by placing the blender jar into a bowl of warm water until ready to serve over eggs or asparagus.