Directions

1. Prepare a double boiler over medium heat.
2. In a medium mixing bowl, combine the egg yolks, water, salt and pepper. Beat them with a whisk until they are very thick and sticky. This may also be done in an electric stand mixer fitted with the whisk attachment. Pour the eggs into the double boiler and turn the heat down to low.
3. In a heavy skillet, over a high heat, melt the butter. When it is fully melted and bubbling, add it slowly in droplets to the egg yolk mixture, whisking it constantly over very low heat until an emulsion forms. Do not add the butter too quickly, and make sure the heat is not too high, or you will have scrambled eggs instead of hollandaise sauce.
4. Stir in the lemon juice and serve the sauce immediately.