Hollandaise Sauce

Ingredients

• 3 egg yolks
• 100 grams butter
• 1 tablespoon lemon juice
• Salt to taste 
• Crushed black peppercorns to taste
• Poached egg for serving

Method

1. Melt butter in a non-stick pan. Strain using a muslin cloth.
2. Whisk egg yolks in a bowl on a double boiler until foamy, while adding butter little by little simultaneously. The sauce should form ribbons when the whisk is lifted.
3. Remove from heat. Add lemon juice and whisk well. Add salt and crushed peppercorns and whisk again. 
4. Serve with poached egg.