Separate the whites from the yolks.

Divide the butter into 3 pieces — 2 small 10-15 grams and 1 large.

A great piece to melt on low heat and set aside.

Beat the egg yolks for about 1 minute (they should thicken).

Add the lemon juice, water and salt. Whisk another half a minute.

Add small piece of butter, season with salt and pepper and add the lemon juice.

Immediately put on fire, in a water bath heated up to 60 degrees. Interfere 1 minute. The sauce should be creamy. The fire should be small, and need to keep on hand a bowl of cold water. If suddenly the eggs to heat up too much, or put on a large fire, they can curl.

If zagustevat yolks too quickly, or appear in clumps, immediately cool the bottom of the pan in cold water, mixing to give the yolks to cool. Remove the pan from the heat, immediately add a second small piece of butter, and drive it into the yolks. Begin to pour the melted oil. First, drop by drop, still whisking, then a little large portions. A white precipitate formed in the oil in bottom of saucepan, pour is not necessary. The cream should be thick like heavy cream.

The sauce is ready! The sauce is served warm. PS: If the sauce is too thick, it can be diluted with 1-2 tablespoons hot water, stock, milk or cream. If the sauce thickens, then you have the butter too quickly. What to do? Take a bowl for whipping. Opolaskivaniem it with hot water. Pour a teaspoon of lemon juice and a tablespoon of sauce. Beat with a whisk until the sauce thickens and becomes creamy. Then add the remaining sauce by the teaspoon and whisk until each new batch thickens.