Dutch Sauce

Heat a medium-sized pan with 1/2 cup of water over medium heat until it starts boiling

Let it cool slightly, then add the egg yolks mixed with the remaining water without stopping

Stir constantly

Return the pan to low heat and stir with a wooden spoon or whisk until the mixture thickens slightly

Remove the pan from the heat occasionally to let the mixture cool

As needed, add the butter and continue cooking over low heat until you reach a smooth, creamy consistency that coats the back of a tablespoon

Don't let it boil

Remove from heat, add lemon juice, and season with salt and white pepper

Mix well

Serves 12.