Method

1. Put the egg yolks, salt, and lemon juice in the bottom of a wide jar, or if your stick blender came with a jar use this.
2. Melt the butter in a small saucepan and let cool slightly.
3. Add the melted butter to the 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.
5. Spoon sauce over poached egg, wilted spinach and freshly made veggie, salmon or tuna patties from the Salamanca Fresh deli.

Notes:

• You need a small enough container so that everything emulsifies at once, and you need the wide mouth so the blender can manoeuvre properly.
• You can add a bit of mustard to the jar before blending if you like, or a pinch of cayenne pepper.
• Keep leftover sauce in the fridge but use within a couple of days.