Hollandaise sauce

3 egg yolks
100 g butter
salt
pepper
¼ tsp paprika powder
1 tbsp water
1 tbsp lime juice
1 tsp 30% vinegar

Heat the egg yolks over a water bath until they begin to thicken, add the vinegar and water, then mix in the butter one tablespoonful at a time, whisking constantly until it melts in the sauce. After melting all the butter in the sauce, season with salt and pepper, then add the lime juice and paprika powder.