Hollandaise Sauce

• 3 egg yolks, at room temperature
• 1 tablespoon fresh lemon juice
• Salt and freshly milled white pepper

Off the heat, whisk the egg yolks in a nonaluminum saucepan until they become thick and lemony in color.

Add the lemon juice and seasonings.

Add the cold butter and place the saucepan over very low heat, whisking constantly until the mixture thickens and becomes creamy.

Remove from the heat.

Beat the mixture with the whisk, adding the melted butter in droplets. W