Hollandaise sauce is great on eggs benedict (see my poached eggs recipe here), white asparagus or seafood.  Julia Child uses a blender to make the easiest hollandaise sauce ever.  The picture below is from my Poached Eggs with Asparagus, Prosciutto and Hollandaise Sauce Recipe here.

Blender Hollandaise Sauce Recipe

makes about 3/4 cup. by Julia Child from Mastering the Art of French Cooking

3 egg yolks

1/4 teaspoon salt

Pinch black pepper

1 to 2 tablespoons lemon juice

8 tablespoons (1 stick) butter, cut into small pieces

In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice. Set aside.  In a small saucepan over medium-high, add the butter and heat until foaming.  Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don’t pour in the milky residue at the bottom of the pan. Taste and adjust seasonings.  If not using the sauce immediately, set the blender carafe in tepid, but not warm, water.