4 large egg yolks
1/3 cup ghee, melted
2 tablespoons water
1 tablespoon lemon juice (or more to taste)
1/2 teaspoon kosher salt (or more to taste)
With your immersion blender running the whole time in your mason jar, slowly pour in the melted ghee mixture. Lift your immersion blender and press it back down every 5 seconds to help the liquid emulsify. Continue until all the melted ghee mixture is added.
Taste for salt and lemon juice, adding more if desired.
Serve the mixture warm on top of poached eggs, vegetables, salmon, chicken or fish.
Will keep for 1 week refrigerated in a mason jar.
To warm from the fridge, microwave 1 cup of water for 3 minutes in a 2 cup measuring cup. Place the mason jar in the warm water to create a water bath. Shake the jar every minute or so, until the mixture is warm.