Enchilada Hollandaise Sauce

Place butter in a medium saucepan. Heat over medium-high heat until boiling.

Place egg yolks and salt in blender. Turn the blender on medium and slowly add the boiling butter to the egg mixture, starting with a little to temper the eggs and adding a little at a time, blending until thick.

Add the enchilada sauce and blend until smooth. Serve immediately over eggs Benedict, steamed veggies, chicken, etc.