Hugh'S Blender Hollandaise Sauce - cooking recipe

Ingredients

2 sticks butter (must be butter)
2 Tbsp. lemon juice
dash of white pepper
6 egg yolks
dash of cayenne pepper

Preparation

Heat butter in saucepan until very hot, not brown.
Clarify butter (skim top off butter).
Put egg yolks, lemon juice and seasonings into blender.
Cover, then mix 2 minutes.
Turn on top speed.
Remove cover; slowly pour in all butter.
Meantime, have hot water on side.
If mixture gets too thick and slows blender, add 1/4 to 1/2 teaspoon hot water to keep blending.
Serve over asparagus, Eggs Benedict or any vegetable.