Never-fail Hollandaise Sauce

Clarify the butter by melting it in a small saucepan over low heat, then let it sit for a few minutes so the milk solids settle to the bottom; carefully pour the clear liquid into a measuring cup, discarding the solids.

Whisk together the 3 egg yolks with a pinch of salt and pepper in a heatproof bowl.

Create a double boiler by placing the bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water.

Whisk the egg yolks continuously over the gentle heat for 2-3 minutes until they become pale and slightly thickened.

Remove the bowl from the heat and slowly drizzle in the clarified butter while whisking constantly; add just a few drops at first, then increase to a thin stream as the sauce emulsifies.

Whisk in the lemon juice (1 to 2 tablespoons) to taste, adjusting seasoning with additional salt and pepper as needed.

If the sauce becomes too thick, thin it gradually with hot water, whisking well after each addition until the desired consistency is reached.