Hollandaise Sauce

• 4 large cold eggs
• 3 tablespoons water
• 2 tablespoons freshly squeezed lemon juice, divided
• 1 cup clarified butter, warm
• salt and freshly ground white pepper, to taste
• dash hot pepper sauce, to taste

1. In a small, heavy-bottomed saucepan over low heat (or in a double boiler), whisk egg yolks together with the water and a tablespoon of the lemon juice until thickened and frothy. The whisk should leave tracks that hold for a few seconds. At this point, take it off the heat and whisk rapidly for 30 seconds to cool it slightly.
2. While whisking constantly, slowly drizzle in the warm butter until all of the butter is incorporated and the sauce has thickened, about 2-3 minutes. Season to taste with salt, white pepper, hot sauce, and the remainder of the lemon juice. If the sauce is too thick, add warm water, one teaspoon at a time, until you achieve the desired consistency.
3. Serve warm.

cold eggs, water, freshly squeezed lemon juice, clarified butter, salt, pepper sauce

Taken from www.epicurious.com/recipes/member/views/hollandaise-sauce-50006777 (may not work)