An Easy Hollandaise Sauce Recipe - Tested till perfect

Ingredients You Will Need:

3 large egg yolks
¼ cup warm water
2 tablespoons lemon juice (warmed)
¼ teaspoon salt
½ cup butter in slices, warmed slightly

Before you begin, you will want to carefully warm all the ingredients involved in the process. This makes it easier to incorporate the ingredients without causing any curdling or cooking of individual ingredients. By warm, the water and lemon juice should be just barely warm to the touch, not hot. The butter should be soft, but not completely melted.

Separate the egg yolks from the egg whites; discard the egg whites.

In a saucepan, combine the eggs with the warm water and lemon juice and whisk carefully. Heat the mixture over low to medium low heat (preferably over a double boiler), whisking the mixture at all times. Add the salt as you whisk. When the mixture has become warm, add in the first slice of the butter, completely incorporating the slice into the mixture before you add the next slice. Take your time, making sure each slice melts and becomes a part of the sauce before you add the next slice until all the butter has been incorporated and the sauce is warm but not so hot that any of it begins to stick to the pan. Use sauce immediately.