After several attempts I have finally settled upon a paleo version of Hollandaise sauce that is acceptable.  Real Hollandaise sauce is made with only four ingredients: raw egg yolks, salt, melted butter, and lemon juice.  Unfortunate, while this is acceptable for a low-carb diet, two of the ingredients are not paleo friendly.

Forget the stuff in the packets.  It includes crap like corn starch, flour, and all kinds of preservatives.  Trust me, this recipe is faster anyway.  You'll need:

5 eggs (preferably cage free)
virgin olive oil
garlic powder
ground white pepper
one large lemon

Also for cookware you'll need:

an aluminum bowl
a metal pot (small enough to sit the aluminum bowl on top of)
a whisk   

Directions:
1) Fill the metal pot with some water and bring to a rapid boil (you won't need a lot of water... this will cook very fast).
2) Slice the lemon into four slices and discard the seeds.
3) Separate the egg yolks from the whites.  Discard the whites and place the yolks into the aluminum bowl.  Whisk the egg yolks vigorously until well-mixed.
4) Add a pinch of garlic powder and ground white pepper to the yolks, whisk again until blended.
5) Place the bowl on top of the pot of boiling water.  Continue whisking constantly.
6) Add approximately a tablespoon of olive oil, one drop at a time to the egg yolks. Whisk after each drop.
7) Continue whisking until all the oil is added and the mixture has started to thicken. Once it thickens, remove from heat.
immediately squeeze the lemon juice into the mixture and whisk again until blended.  Serve immediately.

This will cook very fast, it should take less than three minutes.  Whenever cooking a meal make the Hollandaise last.  This recipe will make two servings, so vary ingredient amounts according to the number of servings you'll need.

Ideally you make it over water that is hot but not boiling.  It's quite difficult to get it just right, though.

Me, I'd go ahead and use butter, preferably grass fed; I don't think it's really any worse than olive oil.

Thanks for the comments!  I will definitely try simmering the water rather than boiling.  Perhaps it will produce a less lumpy Hollandaise. 

@Bearso: Now that I look at the picture again I see how it does look like scrambled eggs almost.  Nevertheless it isn't runny.  It's light but thick!  It almost has a custard consistency.

@Warren:  Thanks, I do need to find a good place for grass fed butter.  There's no Whole Foods in my neck of the woods and none of the regular type grocery stores carry it.

@Spax:  I'll have to try mustard powder sometime.  But do you make yours without lemon juice?  I thought that was essential to Hollansdaise.

Okay, so simmering the water rather than boiling did the trick, the hollandaise came out much smoother.  I also took up Spax suggestion and added mustard powder.  Both mustard powder and turmeric may not be necessary... the Hollandaise came out a really bright yellow!  But it tasted great.  Below is a picture of my dinner from Thursday.  Thanks for the suggestions, everyone.  Trial and error is the way to do it.