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Poach egg for 2min
In a cup just wide enough to fit the head of an immersion blender, combine egg, vinegar, lemon juice, curry powder and cayenne pepper. In a glass jug melt butter in microwave.
Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter in a thin stream. It should emulsify with the egg. If needed, tilt the blender head up slightly to help the emulsification process. Continue pouring until all butter is added. Sauce should be creamy and thick enough to coat a spoon but still flow off of it. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Leftover Hollandaise can be refrigerated and used like butter on toast.