Hollandaise Sauce

Method

1. Prepare the clarified butter: place 100g butter in a small narrow saucepan over very low heat. Melt slowly until the butter separates into a clear top layer and white milk solids at the bottom. Let it rest.
2. Bring a pot of water to a gentle simmer. Place a heatproof bowl over the pot, ensuring it does not touch the water. Add eggs (or egg yolks) to the bowl and whisk continuously until the mixture becomes frothy and begins to thicken.
3. Gradually add the clarified butter to the egg mixture, a few drops at first, whisking constantly until fully incorporated. Continue adding more butter in a thin stream as the emulsion forms.
4. Once all the butter is incorporated, remove the bowl from the heat. Add a pinch of salt and a tablespoon of lemon juice, whisk until combined. If the sauce is too thick, add a teaspoon of water and whisk to adjust.
5. Optionally, add chopped chives and/or a teaspoon of vinegar for extra flavor. Mix well.
6. Keep the sauce warm by placing the bowl over the turned-off pot (residual heat) until serving. If it thickens afterwards, add a little hot water and whisk to restore creaminess.