Hollandaise Sauce

Ingredients

3 Large egg yolks

1/4C Water

2T Fresh lemon juice

1/2C Cold butter cut into 8 pieces

1/4t Salt

Process

Mix the egg yolks, water, and lemon juice in a 1 quart saucepan with a wire whisk

Cook over Medium Low heat, stirring constantly with a wooden spoon until the egg yolk mixture just begins to bubble at the edge (6-8 minutes)

Reduce the heat to Low

Whisk in the a piece of the butter until it is incorporated

Repeat for all 8 pieces of butter, and until the sauce has thickened

Remove from the heat and stir in the salt

Strain through a sieve (Optional)