This method seems a lot easier than whisking away in a pot on top of the stove, I think.
1 ¼ cups unsalted butter, cubed
2 large egg yolks
2 Tbsp. fresh lemon juice, plus more
Kosher salt & freshly ground black pepper
Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender & dry well. Put egg yolks & 2 Tbsp. lemon juice in blender; cover & blend to combine. Working quickly & with blender running, remove lid insert & slowly pour hot butter into blender in a thin stream of droplets; discarding milk solids in bottom of the pan. Blend until a creamy sauce forms; season to taste with salt, pepper & additional lemon juice. Serve immediately or to hold the hollandaise for a maximum of 30 minutes try the following methods:
1. Keep sauce warm by placing the blender container into a vessel of hot tap water.
2. Preheat a wide mouth thermos with hot water for 15 minutes, then pour in the hollandaise & place
the lid on.