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Place the egg yolks in a bowl or the upper part of a double boiler.
Whisk until liquid. Meanwhile, bring a saucepan of water to a boil.
Place the bowl over the boiling water (double boiler principle), stirring constantly.
Season with salt and pepper.
Incorporate the melted butter – allow 250 g (8 oz.) for 3 egg yolks. Proceed one ladleful at a time.
You must keep whisking without letting the mixture cook until the sauce has thickened. If the eggs begin to coagulate too quickly, remove the bowl for a few seconds to allow the temperature to drop. A little tip: place a cloth between the bowl and the saucepan to reduce the contact with the heat source.
Add 1 tsp. white vinegar.
Finish with the juice of 1 lemon. If the sauce becomes too thick, thin it as necessary with a little hot water.
It should coat the back of a spoon.
This sauce is a perfect accompaniment to poached fish, eggs Benedict, asparagus, etc.