I thank Tom from Scottsdale for this Blender Hollandaise Sauce this is what he had to say

Heard your conversation about Hollandaise today something I struggled making for years.  Nine times out of ten I would have the water in the double boiler  too hot and the eggs would scramble other times I would spend way to much time whisking it and never achieve the proper consistency. Then I found a recipe for blender Hollandaise which never fails.

  • 2 egg yolks,
  • 1/2 lb. butter melted,
  • 1 Tablespoon lemon juice,
  • 1 1/2 tablespoons of boiling water and a dash of cayenne
    Directions
  • Put the eggs in the blender and turn it on low,
  • slowly add the boiling water and then stream in the melted butter and the cayenne.
    It’s really simple and fool proof for all of us foolish cooks!

This is another version, take your pick, I believe they are both fool proof.  Tell us which you like best.
Ready In: 5 Minutes
Servings: 6
“The easiest way to get perfect Hollandaise is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating.”
Ingredients:

  • 3 egg yolks
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 dash hot pepper sauce (e.g. Tabasco™)
  • 1/2 cup butter

Directions:
1.     In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
2.     Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.