Easy Blender Hollandaise Sauce
The American Buckeye Poultry Club

3 egg yolks
2 Tablespoons Lemon juice
1/4 teaspoon salt
A pinch of ground cayenne pepper
1/2 cup of butter

Heat the butter until it is bubbly.

Mix egg yolks, lemon juice, salt, and cayenne in a blender on low speed for
just a minute. Then add the butter gradually while blending, still on low. When
all the butter has been added, the sauce is ready to serve.

Delicious over freshly poached Buckeye eggs, of course!