Hollandaise Sauce
- 2 large egg yolk — (s)
- 2 tablespoons water
- 0.3333 cup unsalted butter — melted
- 2 teaspoons fresh lemon juice
- 0.25 teaspoon table salt — or to taste
- 0.25 teaspoon white pepper — or to taste
- In a small metal bowl, using a stainless steel whisk, whisk egg yolks and water until completely blended and frothy.
- Place bowl over double boiler over low heat; whisk constantly until thickened. Remove from heat and continue whisking to help cool a little.
- Slowly whisk in melted butter; whisk in remaining ingredients. Serve warm. Yields about 1 tablespoon of sauce per serving.
