Quick Hollandaise Sauce with Lemon

Place the egg yolks in a small saucepan

Add the boiling water gradually, whisking constantly, until the sauce is smooth

Reduce heat to low and place the saucepan in a warm water bath

Whisk the sauce until it thickens, about 2 minutes

Remove from heat

Let the saucepan sit in the warm water bath, adding the lemon juice slowly while whisking

Add the butter in small pieces, waiting for each piece to melt before adding the next

Combine the remaining ingredients and simmer over low heat for about 5 minutes, stirring occasionally

Serve warm

This sauce is great for serving with fish, eggs, or cooked vegetables

Yield: 1 cup.