First, melt ghee (or butter if you'd prefer) in the microwave for 1-minute. Make sure to use a microwave-safe measuring cup and cover to avoid splatter. It is VERY IMPORTANT that the ghee be hot in order for the Hollandaise to thicken (emulsify).
While ghee melts, add to your blender: egg yolks, lemon juice, pinch of sea salt, and a dash of cayenne pepper. Blend together the egg yolks, lemon juice, salt and cayenne. Blend for 30 seconds.
Slowly (and I mean SLOWLY) drizzle in your hot, melted ghee (or butter, such as Kerrygold) until your hollandaise sauce has thickened. You need to go slow or the emulsion will separate and your sauce will be thin and soupy.
Once thick, taste test and add additional salt or lemon juice, if desired. You do you, friend.