HOLLANDAISE
4 egg yolks
1 Tbsp lemon juice
500g salted butter
pinch salt
Method
Melt butter in a pot to about 80c. Let it cool for 5-10mins to let the solids separate. While that is happening put everything else into bowl. Use a stick blender ( or whisk ) and then slowly pour in the butter keeping an eye on it was it doesn’t split.
Try adding in herbs and spinach to make a green hollandaise