1 Make heat with the bain-marie a small hollow dish with the 3 table salt, egg yolks, of pepper, 20 grams of butter and the juice of a lemon-yellow half.

2 vigorously Beat the ingredients until obtaining a thick cream.

3 Withdraw then the pan of fire and continue to assemble sauce with the butter remainder, by adding it per small pieces. Your hollandaise sauce is almost ready!

4 When the preparation starts to go up, make heat it with soft fire in order to obtain a tepid sauce.