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Cut the butter into tablespoon-size chunks and place into a glass measuring cup with a spout. Microwave for about 30-45 seconds, just until melted. (Alternatively, melt over medium-low heat in a small saucepan on the stove.)
Meanwhile, combine the egg yolks and lemon juice in a blender. Blend at high speed for 10 seconds.
Remove the center cap of the blender (the one that allows adding something while the blender is running) and slowly pour in the melted butter in a thin stream, with the blender continuing to run on high.
Season with sea salt to taste. If the sauce is too thick, blend in a few drops of warm water as needed to thin it out.
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