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.