Hollandaise Sauce

1. 

unsalted butter 5.25 oz (150 g)

Melt the butter and remove the foam with a spoon.

2. 

egg yolk 3 pcs • lemon-juice

In a bowl with hot water whip the yolks into thick foam and add the juice of half middle-size lemon. The temperature can't be too high, otherwise the eggs boil.

3. 

dry white wine 1.75 tbsp (25 ml) • salt • ground white pepper

Whip the eggs on and pour slowly the melted butter. Season it with some white wine, salt and pepper.