HOLLINADISE SAUCE
2 egg yolks
butter
lemon juice
salt and white pepper
In a bowl over a pan of simmering water, place the two yolks and season, whisk constantly until the yolks have become thick and velvety, now slowly drizzle in the clarified butter whisking all the time, take off the heat and add a squeeze of lemon juice, now taste and adjust seasoning and lemon juice to taste, pour over poached eggs.
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