Hollandaise Sauce

For 4x eggs benedict (two English muffins):

• Two large egg yolk•
• 1 tsp water•
• 1 tsp lemon juice•
• Pinch of salt if unsalted butter•
• 1/2 tsp Dijon (optional for assisting with emulsion) •
• 140g butter•
• Using a stick blender, blend while slowly adding the very hot, almost boiling, butter. Can adjust taste
• and/or consistency with lemon, salt and/or hot water if needed.
• Stable for 2 hours.