Hollandaise sauce

1 egg
1/2 eggshell water
50 gm butter
1 tablespoon lemon juice
salt and pepper to taste

Melt butter in a pot. In another pot, whisk the eggs with the half eggshell water till very frothy. Then out the pot over a very low heat. While whisking continuously, slowly add the melted butter, lemon juice, salt and pepper. The sauce should thicken slightly, but not cook. When ready, it should still flow.