Hollandaise Sauce

Have all ingredients ready as the recipe goes quickly once the eggs start to curdle.  Combine the egg yolks and water in a double boiler and whip some air into it.  I actually use a metal bowl on top of a small pot, since the bowl doesn’t have ‘corners’ where the egg can curdle if you don’t keep it stirred.  Put water in the bottom of the double boiler and heat it while stirring the egg yolks.  To make it go a bit faster, I scoop a bit of the egg yolk up the side of the bowl and let it congeal (this is a bit risky).  Once the egg yolks start to congeal, constantly stir with the whisk and pour in the melted butter slowly.  You want to keep the consistency a bit thick (if it starts to thin out stop adding the butter till it thickens again). If the mixture curdles (separates) or turns too runny, just add another egg yolk and stir constantly till it thickens. The trick is to add the water to the egg yolks and ‘whip’ it slightly to get a bit of foam.  If the yolks start to curdle, the air slows it down.

Add the lemon juice and salt and pepper at the end (can add the lemon juice with the melted butter if you like).