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First, melt the butter until it’s hot, using a microwave or stovetop, as this is crucial for emulsification.
Then, in a high-powered blender, combine the 3 egg yolks, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, ¼ teaspoon of salt, and a pinch of cayenne pepper. Blend these for just 5 seconds to mix them well.
With the blender still running, slowly stream in the hot melted butter until the sauce becomes smooth and creamy. For best results, ensure the butter is piping hot to help everything emulsify properly. If the sauce breaks, simply blend in 1 to 2 tablespoons of boiling water or add an extra egg yolk with hot water to fix it.