Hollandaise Sauce 

1/4 pound sweet butter
3 egg yolks
2 tablespoons lemon juice 
1 dash cayenne pepper 
1/2 teaspoon salt 

1. In a saucepan heat buller until very hot; do not brown. 

2. Put the egg yolks, juice, and seasonings into the blender's container. Cover. 

3. Blend on high. As blades reach full speed, remove center section of cover and slowly pour hot buller into blades. Sauce will begin to thicken as you pour. 

Yield: 3/4 cup