'Easy' Hollandaise Sauce

1. In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
2. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown).
3. With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified. Use immediately as a sauce over brunch eggs, steak for dinner, or as a dip for steamed vegetables.

Adapted from: Martha Stewart