<http://schema.org/recipeInstructions>
" In heavy nonreactive 1-quart saucepan, with wire whisk, mix egg yolks, water, and lemon juice until well blended. Cook over medium-low heat, stirring constantly with wooden spoon or heat-safe rubber spatula, until egg-yolk mixture just beings to bubble at edge, 6 to 8 minutes. Reduce heat to low. With wire whisk, whisk in butter one piece at a time until each addition is incorporated and sauce has thickened. Remove from heat and stir in salt. Strain through sieve, if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3481/hollandaise-sauce-2/?src=shelter_footer>