Hollandaise sauce

Heat the melted butter (2 tbsp) in a small saucepan over low heat. It’s important that the butter does not boil, but just becomes hot.

In a double boiler, whisk the egg yolks (2 pcs) together with the lemon juice (1 tsp) until you achieve a smooth mixture.

The double boiler is needed to stabilize the sauce and make it smoother and thicker. Regular heating won’t work either, as the yolks may curdle.

Once the yolk mixture is smooth, start gradually adding the hot melted butter. Do this in a thin stream, constantly whisking the mixture with a whisk or mixer. Whip until the sauce reaches a consistency similar to sour cream.

Finally, add a little salt to taste and mix thoroughly.