Quick hollandaise

 For Christmas morning, we usually do eggs benedict at this house.  This year instead of Candian bacon, we used smoked salmon.  Take the salmon out first while you poach the eggs and make the sauce so it's a room temperature while you add the other warm stuff.

From Serious Eats 

This serves 2-4 but we would have been fine with this volume of sauce

In a large jar (we used a quart jar)

add in 2 egg yolks

1 tsp water

1 tsp lemon juice

a pinch of salt if you're using unsalted butter, taste after finishing if you have salted butter 

1 stick of butter, melted in a pourable container

Blitz the egg yolks, water, and lemon juice 

With your immersion blender on, slowly pour in the melted butter until the sauce is creamy

Taste for salt and lemon juice and then add a pinch of cayenne if you want it

This cannot be made ahead and warmed up again

You can keep it warm for an hour in a simmering bath of hot water

Do not use the microwave to keep it warm (I ran it too long and the eggs were overcooked, not smooth anymore but the taste was fine)