Hollandaise Sauce

Ingredients

• 70 g butter
• 2 egg yolks
• 1 tbsp lemon juice
• 1/2 eggshell water
• salt and pepper

Instructions

1. Melt the butter gently, without overheating.
2. Beat the yolks and water in a basin over gentle heat, adding the butter a little at a time until thickened.
3. Add the lemon juice, then salt and pepper. Make just before serving; enough for about 500 g of fish.