Blender Hollandaise Sauce

My wife has been feeling under the weather the last few days.  Tuesday nights are our date night.  With her unable to go out, especially in the freezing cold weather we have, I thought I would fix her a favorite dinner.
I made my Crab Cakes with homemade garlic mash potatoes.  What I failed to include with the Crab Cake recipe was a sauce for them.  The one I made tonight was a easy blender Hollandaise.  This  Mother Sauce  goes with almost everything. There are 5 Mother Sauces from which most sauces are made from: Hollandaise, Bechamel, Tomato, Espagnole(Brown), and Veloutte. Some people also include Mayonnaise in this list. Try it one night and let me know what you served it with.

Hollandaise Sauce

2 Egg Yolks

1 Whole Egg

2 Sticks (1/2 lb) Margarine

1 Stick (1/4lb) Butter

1 ½ teaspoon Lemon Juice

½ teaspoon Apple Cider Vinegar

½ teaspoon Ground White Pepper

¼ teaspoon Cayenne Pepper

Melt margarine and butter over medium fire. Bring to a boil, remove from fire and allow to cool. Blend egg yolks, egg, vinegar, cayenne, white pepper, and lemon juice. With blender on, pour melted margarine/butter slowly into other ingredients. Blend to thick.