Easy Hollandaise Sauce
3 large egg yolks, at room temperature
1 tablespoon freshly squeezed lemon juice, strained
3/4 teaspoon salt, or to taste
1/2 teaspoon tabasco sauce, or to taste
1/2 cup clarified butter, melted
Bring a few inches of water to a boil in the bottom half of a double boiler set over high heat.
Place the egg yolks, lemon juice, salt, and tabasco in a blender and process on medium speed for 45 seconds. With the blender running, add the hot clarified butter through the hole in the lid in a very slow, steady stream and process until the mixture is very smooth and slightly thickened.
Scrape the sauce from the blender into the top half of the double boiler and set it on the bottom half to keep warm until ready to use.