- 4 free-range egg yolks
- 1 T lemon juice
- 125 g butter, melted
- Sea salt and freshly ground pepper, to taste
Whisk the egg yolks and lemon juice in a clean, metal bowl until thick. Place the bowl over a saucepan of simmering water and whisk vigorously. Take care not to allow the eggs to get too hot or they will scramble.
Slowly pour in the melted butter and continue whisking until the sauce is thick and doubled in volume. Remove from the heat and season. Cover and place in a warm spot until ready to use.