An easy version of the French classic
Makes about 1 cup
3/4 cup butter
3 egg yolks
2 T fresh lemon juice
1/2 t Dijon mustard
1/4 t salt
freshly ground white pepper
pinch cayenne pepper, or a dash of hot sauce
Melt butter on stove over a low flame. Set aside to cool.
Combine remaining ingredients in a blender and blend until smooth.
With motor running, slowly pour melted butter into blender and puree until fully incorporated. Once it's combined, mix a few seconds further but only until it's thickened sufficiently.