This recipe is from the book that came with the Cuisinart, it’s much easier than classic hollandaise.
3 sticks unsalted butter (I use salted and omit the salt)
3 large egg yolks
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoon fresh lemon juice
Melt butter in a saucepan over low heat. Insert metal blade and add egg yolks, mustard, salt, and pepper to work bowl. Process for 90 seconds. When butter is melted, increase heat and bring to boil, but do not let it brown. With processor running, slowly dribble hot butter through feed tube from a large spoon. Sauce will thicken to consistency of mayonnaise. When all butter has been incorporated, add lemon juice and pulse to mix. Taste and adjust seasoning. Serve while still warm.