WHISK egg yolks, water and lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges.
STIR in butter, 1 piece at a time, until butter is melted and sauce is thickened. REMOVE from heat immediately.
STIR in salt, paprika and pepper. SERVE immediately.
Make this creamy lemon sauce just before serving. It can be used to top many dishes such as green vegetables, fish, steak, roast beef and, of course, Eggs Benedict.
Egg yolks thicken the sauce and hold the butter and lemon juice in an emulsion. If the egg yolks are overcooked, the sauce will curdle. It’s important to use very low heat and to stir constantly. Cold butter, added very gradually, slows the cooking process and helps prevent curdling.