Not made the traditional way but it's boo boo proof, quick, easy and it's good :-)
Combine the egg yolk, mustard, lemon juice and hot pepper sauce in a blender and blend for about five seconds.
Place the butter in a small glass bowl or a measuring cup. Heat butter in the microwave until completely melted and hot. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.
Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
Source: I think I originally found it at Allrecipes because they have an automatic calculator to reduce or increase based on how many servings and I remember wanting just 1 to 2 :-)
By Deeli from Richland, WA
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Place cold butter in small, heavy saucepan. Add egg yolks, lemon juice, salt and red pepper sauce.
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Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
Sorry for bad picture. So I have tried to make hollandaise many times, but they always have that pale white colour. I want them to have yellow colour, but don't know how. Any advice? 
Thanks a lot.
Can you share your recipe? When I was a home ec major in college a hundred years ago, we had to make this and it was all about the yokes and me, who abhors eggs and egg related items, got an A. If it is not dark enough yellow, you could always add a drop of yellow food coloring.
It could be that the supermarket egg yolks are a paler yellow in color. I know that if I ever use farm fresh or backyard chicken eggs, the yolks are always a surprisingly vivid color.
The last time I made hollandaise sauce, I used a blender recipe similar to this link. It was so easy to make and quick too. I could make it at the last minute. I keep meaning to take pictures and post it on ThriftyFun. Maybe soon. :)
Good luck with your hollandaise and let us know how it works out.
Usually the brighter the egg yolks, the brighter the hollandaise. Here is a recipe for a brighter Hollandaise sauce! - www.smartkitchen.com/
The recipe I use is the recipe we always see on internet. Egg yolk, lemon, whisk them then add melted butter, seasoned.
When I make hollandaise sauce, why is it that the sauce's color doesn't become golden yellow, instead it becomes more like white yellow. Anyone know why and how to fix it? Thank you.
Make sure you separate the eggs
What recipe are you using? Are you removing the egg whites from the yolks?
I do a blender hollendaise that is much easier than doing it on the stove. It comes out very yellow. It just has egg yolks, butter and lemon juice.
Here's a version online like I make but I always allow the yolks to get to room temperature before blending.
When I first started college many years ago I was a home ec major (that didn't last long). We had to make all of these high touch items egg items (which I don't eat--and just the sight of raw eggs made me queasy).
The "egg unit" consisted of making a hollandaise, a baked Alaska, and some kind of fancy quiche thingy. I remember it well because I had never heard of any of them (we ate very basic foods growing up + I did not eat eggs in anything but cookies or cakes--long story). I know I have not made any of them since that day!
Anyhow, I remember the teacher telling us that the color depended on the colors of the butter and the egg yokes. She was very much into the science and the aesthetics of cooking. She said some people liked their finished products (sauce and omelets) to be creamy whitish/yellow and some liked it to be deep buttery yellow. Baked Alaska were supposed to be a light golden brown. Not dark brown, not white, light golden brown.
You were supposed to add a shake of turmeric or saffron (super expensive stuff) if you wanted your hollandaise or omelet more yellow (meaning if the eggs and butter were giving you a lighter color product). If you liked it lighter, you left it alone. You could add hot pepper flakes if you were going for spicy or parsley flakes if you wanted it to have contrast. I got As on both (even though I refused to eat them.)
As for the baked Alaska, that was just a holy terror mess (burned to black crisp with oozing ice cream everywhere). I could not whip and bake a decent meringue to save my soul (I flunked that day)! UGH! At least I can still laugh about these three things all these years later!
When making hollandaise, you have to whisk the egg in heat, I have done many times but don't really know why. I did ask around and they said it's emulsifier but I don't understand at all.
So can anyone tell me why we have to whisk the egg in heat so when we pour butter in, it's not gonna break? Thank you guys a lots.Hollandaise is a specialty sauce, the requires a perfect heating science . The heat has to only be heated just enough without turning them into scramble eggs, making this sauce a light and beautiful show stopper , as a dip, sauce, or condiment.
You want the egg to thicken the sauce. You dont want the egg to cook and have chunks of egg in the sauce. The sauce is supposed to be smooth.
I think sometimes we do things because we're instructed to do it a particular way for it to work correctly.
Sometimes this is true and sometimes it is just the way a 'particular' someone has always done it (maybe instructions from the past?) and no one ever questioned why.
I can see why you would question this action and just a 'scientific' reason just makes it more confusing.
This is one of those times when you have to accept that - for the scientific reasons given - this is the way it has to be done.
I believe that I read somewhere that Hollandaise sauce was made by accident but it became a success because it tasted so good.
It seems that it could be sufficient to say that if you do not heat/whisk the egg mixture in exactly this way you will not have Hollandaise sauce to use/serve.
Eggs are sort of like water (liquid) and butter is an oil and we know these two separate when combined and science has found a way to blend the two so it's mostly for the texture and consistency of the finished sauce. You whip the egg yolk and acid mixture on the heat to start to build volume so that you end up with a nice airy sauce as opposed to an unusable thick one.
Note:
If you use an aluminum or iron saucepan, metal oxides can discolor the lovely yellow of your sauce.
