This recipe is easy to make and is so good over fish and asparagus. Also a great with eggs benny. Not many Hollandaise sauces I have tasted equal this recipe!
2 egg yolks
2 tablespoons of water
1 dessert spoon of vinegar
25 gms butter
1 dessert spoon of lemon juice
Salt and Pepper to taste
Put yolks water and vinegar in a basin and stand in a pot of water. Whisk over heat until it thickens. This sauce must not boil or it will curdle.
Take saucepan off the element and add butter in small pieces stirring well. Add lemon juice (I like to add a bit more than stipulated) and salt and pepper. It has a lovely creamy texture.