Hollandaise Sauce

• ½ lb. melted clarified unsalted butter
• 3 egg yolks
• juice 1 lemon

Beat the eggs thoroughly in a mixing bowl. Then, still beating, add the melted butter drop by drop. Continue beating until you have a thin custard consistency. Add the lemon juice and salt and pepper.

Serve at once from a separate jug directly onto the food. Avoid very hot plates as the sauce may melt.