2 nos Egg yolks1 tsp Lemon juiceSalt (As reqd)Pepper (As reqd)1 tsp Cold water150 g Butter For preparing hollandaise sauce, melt the butter in a sauce pan and keep it aside. In another pan put egg yolks, lemon juice and water over a bain-marie(water bath equipment) on low heat. Leave to thicken stirring all the time. Add salt and pepper. When the sauce thickens, transfer into a bowl and whisk at minimum speed, adding the melted butter little by little. Once you get a smooth texture, whisk on maximum speed for 10 seconds. Season to taste and serve. Serve with any fish dishes/asparagus. Specialties: 1)Sauce. Continental