By Anne Willan
A heavy pan is important for hollandaise so heat is evenly distributed and the eggs cook to a close-textured mousse; copper is the ideal metal.
Melt the butter, then skim the froth from the surface with a spoon. Let it cool until tepid.
In a small heavy saucepan, whisk the water and egg yolks with a little salt and pepper for 30 seconds until thoroughly combined and light in c