For the hollandaise sauce, cut the butter into pieces and melt slowly or let it soften at room temperature.
Beat or stir the egg yolks with the lemon juice, water, salt and pepper in a glass or metal bowl over steam with a whisk.
Be sure to keep whisking constantly until the liquid reaches a frothy consistency and no liquid remains. Now slowly add the butter little by little and finally the hollandaise sauce is ready.
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