Recipe(tried): Blender Hollandaise

Here are 2 recipes for blender Hollandaise. Note that in blender Hollandaise, the egg yolks are not "cooked" except by brief contact with the hot butter. If you're not sure of your eggs, these methods might not be a good idea.

This recipe came with my blender (a rather old Osterizer):

4 egg yolks
1/2 tsp salt
1/2 tsp dry mustard
1 Tbsp lemon juice
dash of hot pepper sauce
1/4 pound butter, melted

Put yolks, salt, mustard, lemon juice and hot pepper sauce into blender container. Cover and process till mixed, about a minute. Remove feeder cap and pour butter in a steady stream until mixture is completely emulsified. This may be kept warm over hot water in a bowl. Do not let water boil.
Yield: 3/4 cup

This one is from Joy of Cooking, 1997 edition:
(They say it's less fluffy than traditional Hollandaise, but a great time-saver)

3 large egg yolks
2 teaspoons fresh lemon juice, or to taste
Ground white pepper or hot red pepper sauce to taste
Salt to taste
Process on high speed for 1 minute. With the machine running, add in a slow, steady stream:

1/2 cup very warm to hot clarified butter

By the time all the butter is poured in, about 1 minute, the sauce should be thickened. If not, process on high about 20 seconds more. Serve immediately or keep warm by submerging the blender container in warm (not hot) water. Serve warm.
Yield: about 1 cup