Classic Hollandaise Sauce

1. In a heavy-bottomed saucepan, whisk together the egg yolks, water, a pinch of salt, and black pepper over very low heat. Stir constantly with a wooden spoon or a whisk until the mixture thickens.
2. Once thickened, place the saucepan over a bain-marie (double boiler) to prevent overheating.
3. Gradually add the lemon juice and butter, stirring constantly, until the sauce becomes smooth, thick, yet pourable. This process takes about 15 minutes.

💡 Pro Tip: Hollandaise sauce cannot be reheated directly. Use a bain-marie to keep it warm until serving.

💡 Serving Suggestions: This rich and buttery sauce pairs beautifully with steamed cauliflower, artichoke hearts, fish, and especially asparagus.