Ina Garten's Hollandaise Sauce

So no pictures of this..thought about it too late.  I just wanted to share this recipe with those of you who are intimidated by hollandaise sauce.  Yes, the old fashion way is rather tricky.. usually the sauce breaks.  This one is virtually fool proof.  And it is easy and delicious!!   Thank you Ina!!!
This is a total game changer.

Easy Hollandaise Sauce

Here's how it goes:

2 extra large egg yolks at room temperature
11/2 Tbs freshly squeezed lemon juice
1/2-3/4 tsp kosher salt- use less salt if using salted butter
1/4 tsp freshly ground black pepper
pinch cayenne powder (optional)
6 Tbsp (3/4C) unsalted butter

Be sure all ingredients are room temperature.
Place egg yolks, lemon juice, salt, pepper and cayenne pepper in the jar of a blender and process on low for 15 seconds.
Melt butter in a small saucepan until sizzling hot.  Remove the small clear insert in the top (cap) of the blender.  With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick.  Use immediately.

makes 1/2 Cup

*if you want your sauce a little thinner, add by tablespoons boiling water with the blender on low  until you reach the desired consistency.  Usually a couple of tablespoons will do the trick.