Easy Hollandaise Sauce

I read this recipe in the  Rachel Allen cookery column in the Sunday Tribune. She promises it is a fool-proof recipe.

Ingredients

2 egg yolks
110g / 4oz butter, cut into cubes
1-2 tsp lemon juice

place the egg yolks in a medium mixing bowl. Heat the butter until foaming, pour gradually onto the egg yolks, whisking all the time. Add the lemon juice to taste, and place in a heatproof measuring jug or something similar. Wash the saucepan and half fill with hot water from the kettle, place the jug of hollandaise into the saucepan of water, this will keep the sauce warm. When the water cools down, just put it on the heat to heat up, but do not let the water, in which the jug is sitting, boil for too long, otherwise the sauce will scramble.

Keep the sauce warm while you are waiting to serve it ; it will sit quite happily like this for up to a couple of hours.