Hollandaise Sauce - cooking recipe

Ingredients

2 egg yolks (no whites at all)
8 oz. butter, melted to 165~
2 oz. good mayonnaise
1 oz. white wine
1 oz. iced water

Preparation

Melt the butter to approximately 165\u00b0 so that it separates and leaves the whey on the bottom of the pan.
Beat the egg yolks with the white wine and place over the double boiler.
Use only the clarified butter, not any of the sediment type.
Add slowly the butter until you find the liaison of butter and egg yolks.
If you find the butter and egg yolks are too thick, add a little iced water to thin.
When you find the liaison is of a creamy consistency, serve!