Hollandaise

Ingredients:

3 whole eggs

4 teaspoons fresh lemon juice

3 tablespoons water

7 tablespoons butter

1/2 teaspoons salt

1/4 teaspoon cayenne pepper (optional)

Directions:

In a mixing bowl whip together eggs, lemon juice, and water. Should be a pale yellow.

In a non-stick or cast iron pan melt butter over low heat. Add in egg mixture slowly, whisking continuously until the sauce begins to thicken. Be careful to not overcook.

Add in salt and cayenne, if using. Serve over poached eggs, asparagus, steak, or whatever you fancy!