For the sage hollandaise sauce, whisk the eggs yolks with the water and salt in a small pot for 1 minute. Place the pot over low heat and whisk constantly for 2 minutes. Add the butter, 1 tablespoon at a time, allowing each tablespoon to melt before adding the next, whisking constantly. Once you have only 4 tablespoons of butter left, add a splash of the lemon juice and alternate between adding the lemon juice and butter until all is added and smooth, whisking constantly. Once the sauce has thickened, remove it from heat and continue whisking for 2 minutes. Cover and set it aside.