Basic Hollandaise

• ⅓ cup plus 2 tablespoons water
• Fresh lemon juice to taste
• Salt as needed, up to

Mix ⅓ cup of the water for the small recipe, 1 cup for the large, the lemon juice, a pinch of salt, and pepper together in an enameled cast-iron pan and reduce over medium heat to 2 tablespoons for the small recipe and 6 tablespoons for the large recipe. Cool the reduction and whisk in the egg yolks. Continue whisking over direct low heat until the mixture turns filto a thick-ish pale yellow fo