Eggs Sardou

Hollandaise Sauce

• 8 oz (225 g) unsalted butter
• 2 egg yolks
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To make the hollandaise sauce, melt the butter in a bowl set over a pan of simmering water. Remove the white foam from the top and discard. Allow to cool; use only the yellow liquid, discarding the milky solids that sink to the bottom. Beat the egg yolks and water together in another bowl over simmering water, add the butter and beat until the mixture has the texture of thin mayonnaise. Mix in