Hollandaise sauce

This sauce must not be allowed to get too hot, otherwise it may curdle.

Whisk the egg yolks and water together in a medium bowl until foamy. Place the bowl into a large shallow pan half filled with hot water. Gradually whisk in the butter.

Continue adding the butter, whisking constantly. The sauce should leave a trail on the surface when the whisk is lifted.

Once all the butter is incorporated, strain the sauce into a clean bowl and then season, to taste.