1. In a high speed blender, blend yolks and lemon juice on medium low speed until just combined.
2. Transfer hot melted butter to a liquid measuring cup. With the blender running pour the butter very slowly in a steady stream into the egg mixture through the top. Blend until pale yellow and slightly thickened.
3. Remove the sauce from the blender and use immediately or set aside in a bowl, covered with plastic wrap, pressing it down until it touches the sauce. When ready to serve, stir in 1 or 2 tablespoons of hot water and stir until desired consistency.

Notes:

1. Sauce will thicken as it cools, if you’re wanting to reheat it DO NOT use the microwave. Either heat the sauce in a small saucepan set over low heat with 2 more tablespoons of melted butter, stirring constantly for 1-2 minutes OR add the sauce to a double boiler and allow the steam to reheat it while stirring constently. If the sauce gets too much heat you will cook the eggs and end up with an uneven consistency.
2. If your sauce is too thin, it may be because you did not add the hot butter slowly enough.
3. There are a lot of Hollandaise sauces out there with a lot of things added in. This no fuss sauce needs nothing. It’s perfect with just butter, egg yolks and lemon juice.