Hollandaise Sauce

Instructions

• Gather all ingredients.
• Place egg yolks into a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice until combined.
• Add 2 tablespoons cold butter to egg mixture, then place the pan over very low heat. Whisk constantly while butter melts; continue whisking until mixture is thick enough to see the bottom of the pan between strokes.
• Remove the pan from heat. Whisk in remaining cold butter, 1 tablespoon at a time, until incorporated.
• Whisk in melted butter a little bit at a time.
• Season with salt and white pepper.