From @Brian Lagerstrom

Bulletproof Blender Hollandaise

Name: Bulletproof Blender Hollandaise
Ingredients: 140 g (10 T) unsalted butter, melted to 175–180°F; 3 egg yolks; 10 g (2 t) white balsamic vinegar (or champagne/white distilled); 3 g (~½ t) kosher salt; pinch cayenne; 5 g (1 t) Worcestershire; 5 g (1 t) Dijon mustard; 25 g (2 T) water, to thin (as needed)

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Ingredients

140 g (10 T) unsalted butter, melted to 175–180°F
3 egg yolks
10 g (2 t) white balsamic vinegar (or champagne/white distilled)
3 g (~½ t) kosher salt
pinch cayenne
5 g (1 t) Worcestershire
5 g (1 t) Dijon mustard
25 g (2 T) water, to thin (as needed)

Method

Melt butter gently over low to 175°F/80C (no sizzling).
In blender: yolks, vinegar, salt, cayenne, Worcestershire, Dijon; spin 5–10 sec.
With blender running, stream in hot butter; blend until very thick.
Transfer to saucepan; over lowest heat, whisk in 2 T water to saucy consistency. Hold warm (130–140°F), not simmering.
Tastes great served on eggs benedict or over veggies or any pan roasted or grilled protein.

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