Dutch Sauce

Mix the egg yolks with 1 tablespoon of water, salt, and lemon juice

Place this mixture in a double boiler and whisk with an electric whisk for 10-15 minutes, until it becomes creamy

Remove the saucepan from the double boiler and slowly add the melted butter while continuously whisking, to prevent the sauce from separating

After adding all the butter, place the saucepan back in the double boiler and whisk until you achieve a thick cream

Season with salt to taste.