Hollandaise Sauce with dill

I use my immersion blender with the whisk attachment for this recipe. 1) Beat the egg yolks and dill for a minute. 2) place the lemon juice in a sauce pan and simmer. 3) drizzle the hot lemon juice into the eggs whilst whisking with the blender. 4) Melt the butter ( use the same pan you heat the lemon juice in, no one likes cleaning extra pans) 5) Important part! SLOWLY drizzle ( drop by drop) the melted butter into the egg mixture whilst whisking with the immersion blender. This will take a bit of time, but you will get a great sauce that isn't runny. Once you have added over half of the butter you can start adding the butter a little bit faster. Serve immediately on salmon!