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!
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