Hollandaise Sauce

INGREDIENTS
10oz good quality unsalted Butter
Yolks of 3 large Eggs
3 tablespoons Water
2 teaspoons fresh Lemon juice
Salt and freshly grund Pepper to taste

METHOD
Melt the butter in a saucepan with a heavy base. Simmer it rapidly for at least 10 minutes, the water will evaporate and the milk solids will coagulate on the bottom and sides of the pan.
Let the melted butter sit for a few minutes.to allow the solids to sediment. Skim off the foam on top and pour the melted butter through a cheesecloth-lined strainer.
Make the sabayon (French for fluffy initial emulsion) by whisking the egss and water for 30 seconds off the heat. Lift the whisk high in the bowl as you work to whip lots of air into the eggs.
Cook the sabayon over very low heat, whisking constantly and scraping the bowl until thick and voluminous.
The whisk will leave tracks that hold for a few seconds. At this point, take off the heat and whisk rapidly for 30 seconds to cool it.
Add the butter a little at a time, whisking constantly. Be sure the butter isn't too hot or it will break the emulsin.
Finish by whisking in the lemon juice and season with salt and pepper.

Serve with freshly steamed Asparagus, or paired with poached eggs for a New Year's brunch, or served with beef tenderloin for Christmas dinner.
Hollandaise is best made close to serving.
It can be kept warm for an hour in a covered saucepan in a hot water bath. You can also store the suace overnight in the refrigerator.