Hollandaise Sauce (Blender)

METHOD
1 Place butter in a glass jug, and melt in the microwave, about 30 seconds on High.
2 In a blender container, mix yolks and lemon juice with blender.
3 Add melted butter slowly to the egg and lemon mixture while blending.

NOTE:
1 The melted butter should be (60 to 63ºC) when adding to the egg yolk mixture.
2 If the sauce is to thick then thin it out a Teaspoon at a time with water or cream
   or some thing thin of some sort.
3 If the hollandaise sauce thickens up too much as it sits, whisk in a tablespoon or two of hot water.
4 To keep the sauce warm keep it in a bowl and sit it over a warm saucepan (NOT BOILING) of water.

WARNING: A lot of blogs say just throw the extra away because of the egg yolks, though you maybe able to reheat if your inclined too as below.

Reheating Hollandaise

Exert from Chef Talk Blog:

Over the weekend I did a search on google about “how to reheat hollandaise” and up popped my post first thing.  So I had some hollandaise left over in the fridge and I didn’t want to throw it out.  To me, hollandaise is expensive stuff with all the yolks and butter in it!  When I first posted this I believe I threw out my perfectly good hollandaise because I didn’t want to reheat it.  But this time I stuck it in the microwave.  Heated for 5sec and stirred.  Another 5sec and stirred.  I did this about 4 times until the hollandaise was warm.  It didn’t split, it held together and it was delicious the next day.  So, there is a way.  I stopped using cornstarch long ago though, don’t do that anymore.

NOTE:
1 The melted butter should be (60 to 63ºC) when adding to the egg yolk mixture.
2 If the hollandaise sauce thickens up too much as it sits, whisk in a tablespoon or two of hot water.

1st Way to do it:

2nd way to do it:

3rd way to do it: