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Hollandaise Sauce

3 egg yolks
1 teaspoon caster sugar
1 tablespoon water
1 tablespoon white wine vinegar
1 tablespoon lemon juice
175 g butter, diced
seasoning

Whisk the egg yolks, sugar, water, vinegar and lemon juice in a
bowl, set over a pan of simmering water, until the mixture is smooth
and leaves a trail on the surface.

Remove from the heat, whisk in the diced butter a few pieces at a
time. Season, pour into a jug.

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