Servings: 3 to 4

3 egg yolks 3 egg yolks
1½ Tbsp water 1½ Tbsp water
1½ Tbsp lemon juice 1½ Tbsp lemon juice
¼ tsp salt ¼ tsp salt
10-12 Tbsp butter (1¼-1½ sticks) 10 to 12 Tbsp butter (1¼ to 1½ sticks)

Place the butter in a small sauce pan with a pouring lip over very low heat to melt it gently.
While the butter is melting, add the remaining ingredients to a tall cup large enough that your hand/immersion blender can fit. Use the hand blender to thoroughly blend the ingredients together.
Once the butter is melted, start blending the yolks and slowly add the hot, melted butter while continuously blending. Sauce will thicken as it cools. If the sauce is too thick, blend in a dash of water (or lemon) to thin.