https://theviewfromgreatisland.com/30-second-hollandaise-sauce/#recipeIngredients:1. 3 large egg yolks (reserve one of the whites in case it's needed to thicken a thin sauce)
2. 1/2 tsp salt
3. 1 Tbsp lemon juice
4. 1/2 cup (or 8 Tbsp) butter
Instructions:1. Put the egg yolks, salt, and lemon juice in the bottom of a wide mouthed mason jar.
2. Melt the butter in a small saucepan and let cool slightly.
3. Add the melted butter to the mason jar and immediately insert your immersion blender and blend for several seconds until the sauce is thick and creamy. As you are blending gently lift the blender slightly so you get all the liquid emulsified.
4. Taste to adjust the seasonings. You can add more lemon juice or even water to thin the sauce if it is too thick.
Note: if your sauce is too thin, try blending in the reserved egg white.
