Hollandaise Sauce

• 4 egg yolks
• 4 tablespoons water
• juice of 1½ lemons

Clarify the butter by melting it in a pot or pan and scooping off the froth that forms on the surface. Use the remaining, clear melted butter for the sauce. In a large metal bowl, preferably stainless steel, combine the egg yolks with the water and half the lemon juice. Whisk briskly until it forms a nice sabayon (froth). Boil water in the bottom part of a bain-marie or steamer, and place the s