Classic Cup Cafe Hollandaise Sauce

In a small saucepan, melt butter over very low heat without stirring; cool slightly. Slowly pour off clear layer; discard milky layer (you should have about 3/4 cup of clarified butter).

In a 2-quart saucepan combine egg yolks and water. Using a wire whisk, whisk egg mixture about 1 minute or until it becomes light and frothy. Heat mixture, whisking vigorously, over medium heat until egg mixture thickens and you start to see the bottom of the saucepan while whisking. Continue whisking 5 seconds more.

Remove from heat and continue whisking for 30 seconds more (otherwise the sauce may become overcooked). While gently whisking, add the clarified butter in a thin steady stream. (When all of the butter has been added, the sauce will have a smooth texture.) Whisk in lemon juice, salt, and pepper until combined. Makes 1-1/2 cups sauce.