Start by preparing the Hollandaise sauce. Melt the butter in the microwave and put it aside.
In a bowl suitable for bain-marie, mix the egg yolks, water, and a pinch of salt.
Whip the eggs until stiffened. Slowly poor in the melted butter and keep whipping the eggs until stiff. Remove from the heat and add the lemon juice and a pinch of salt. Set aside.