Hollandaise Sauce

Directions

1. 1
   In the top of a double boiler or in a large heatproof bowl set over a saucepan of simmering water, whisk the egg yolks with 1 1/2 tablespoons water, whisking vigorously, until the mixture thickens, about 4 minutes.
2. 2
   Remove from the heat, and stir in the lemon juice.
3. 3
   Slowly whisk in the melted butter until thickened.
4. 4
   Season with salt.
5. 5
   Serve the sauce immediately, or keep warm over very gently simmering water, whisking occasionally.