Hollandaise sauce

Melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.

Turn blender down to lowest setting, slowly drizzle in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste. Transfer it to a container you can use for pouring and set it on a warm (not hot) place on or near the stovetop.