Hollandaise Sauce
3 egg yolks
1/2 lemon, juiced
1 teaspoon cold water
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup butter
In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.
