Blender hollandaise

3 egg yolks
2 tablespoon kalamansi juice
Dash of cayenne
1/2 cup butter or margarine

Place egg yolks, lemon juice and cayenne in blender container.
Cover; quickly turn blender on and off.
Heat butter till melted and almost boiling.
Turn blender on high speed; slowly pour in butter, blending till thick and fluffy, about 30 seconds.
Heat over warm, not hot, water till ready to serve.