Hollandaise sauce

Ingredients:

• 1 stick room temp butter

• 4 egg yolks only

• 1/3 cup boiling water

• Tiny splash of lemon juice

Instructions:

1. In a double boiler whisk egg yokes and room temp butter, add lemon juice.

2. Then turn the heat on high and constantly whisk.

3. Once combined and frothy add the boiling water and continue to whisk until 165F.

4. If it breaks just add a teaspoon of cold water and whisk really fast.