Recipe - Hollandaise sauce

Recipe courtesy from my Aunty Ann :)

-          3 egg yolks

-          1 tablespoon water

-          125 grams butter chopped into small cubes

-          1 tablespoon lemon juice (or to taste)

-          Salt and pepper

1.       Whisk eggs and water in a heat proof bowl until pale and frothy.

2.       Stand bowl over barely simmering water. Make sure bowl does NOT touch water at all. You can use a double saucepan if you have one, which would be easier.

3.       Add 1 cube of butter, whisking continuously until completely dissolved. Then keep adding 1 cube butter as before, until all butter has been used.

4.       Keep whisking as you add the juice – taste to see if you need a little more. Add salt and pepper.

5.       Serve warm.