Blender Hollandaise Sauce for Trout

• 1/2 cup butter
• 3 each egg yolks
• 1/2 each lemon juice of
• 1 x salt to taste
• 1 pinch cayenne pepper

1. Melt the butter and keep it hot, but do not brown.
2. Put the yolks, lemon juice, salt and cayenne in the container of en electric blender.
3. Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth.
4. About 3/4 cup.

butter, egg yolks, lemon juice of, salt, cayenne pepper

Taken from recipeland.com/recipe/v/blender-hollandaise-sauce-for-t-5428 (may not work)