Hollandaise Sauce - lemon juice

Method

• In a saucepan, bring to the boil and reduce by half the lemon juice and 2 tablespoons water. Whisk the 3 egg yolks and add to the lemon juice, but first heat the yolks with a bit of the hot mixture. Remove the pan from the heat occasionally as you whisk in tablespoon by tablespoon the butter, making sure that each piece melts before the next is added. If the sauce is not thick enough, heat over low heat, stirring continually until it is the desired thickness. It the sauce is too thick, thin with cream or hot water. Season to taste.