Hollandaise Sauce

1 egg yolk
1 tbsp water
45 g clarified butter* melted
1/4 tsp lemon juice

1. Whisk the yolk with the water in a heat proof bowl until foamy;
2. place the bowl over a pan half filled with simmering water and whisk until thick. The bowl should not touch the water;
3. slowly add the butter, over a very low heat, whisking constantly;
4. once all the butter is incorporated, strain the sauce into a clean bowl;
5. stir in the lemon juice and then season with salt and pepper.
   

*85g butter makes 45g clarified butter.
Heat the butter in a small pan until melts over a low heat without stirring.
Skim the froth off the top, then carefully pour the clear yellow liquid into another container, leaving the white sediment.