I like to finely slice some brussel sprouts, saute briefly in hot coconut oil. Voila! a perfect bed of greens!

I think it is too runny because of the ratio of fat (ghee) to the egg yolk. If you not adverse to healthy fat, you might want to try melting more ghee and adding it to the yolk, lemon juice, seasonings (sans water). Add hot ghee until the sauce reaches a consistency you like. If you get it too thick by mistake, you could add a bit of water at that point to thin it.

Make the sauce without adding the water or the lemon juice. After the sauce is blended, thin it out by adding half of the lemon juice. If it’s still too thick, add the remaining lemon juice. Then, if it’s still too thick, add just enough water to thin it out. Obviously, the water isn’t used for flavor, and is just added to thin out the sauce, and might not even be needed at all, so just use it as an “add as needed” ingredient.