Hollandaise Sauce - cooking recipe

Ingredients

1 c. butter, at room temperature
3 Tbsp. water
salt to taste
2 Tbsp. fresh lemon juice
3 egg yolks
white pepper to taste

Preparation

Cut butter into 1-inch pieces.
In a small heavy saucepan, combine lemon juice and 2 tablespoons water and reduce over high heat to about one tablespoon.
Remove from heat and add 1 tablespoon cold water.
Beat egg yolks lightly and whisk into lemon water.
Over low heat, whisk in the butter, one piece at a time, making sure that each piece of butter is melted before adding more.
Continue to whisk the sauce until it is thick.
Add salt and pepper to taste.
Serving size 8.