Bring the water in a double boiler to a boil.  Melt  the butter in a small skillet.  Combine the egg and egg yolks in a bowl and beat lightly (we separate the egg yolks from the whites by repeatedly transferring the yolks from one hand to the other with our fingers spread enough for the whites to pass through and fall away, but not the yolks).  Pour the eggs into the double boiler and beat for 1 minute with an electric hand mixer.  Add the melted butter and beat for another minute.  Add the first 2 Tbsp water and beat for another minute.  Add the second 2 Tbsp water and beat for another minute.  Add the lemon juice and beat continuously until the sauce thickens (no more than 5 minutes).  Add salt and paprika to taste and blend.  Remove from the heat.  Serve immediately. 

Our comments:  Sometimes the sauce won't thicken if we fail to use "extra large eggs".  If you only have smaller eggs, use 3 egg yolks instead of two.  Leftovers keep in the refrigerator and can be reheated with a 20 second blast in the microwave and then stirred.  Serve on artichokes, asparagus, broccoli, Eggs Benedict or whatever.