Hollandaise sauce

• Melt the butter, removing the foam that appears on the surface and leave it to cool.
• Put the egg yolks in a bowl, add salt and lemon juice, beat with a whisk until they begin to thicken.
• Add the melted butter little by little, being careful not to pour the remaining serum left in the bottom, and keep beating until you get a thin cream.

Notes:

• Clarified butter can be used to make this sauce.
• The clarification consists in slowly melting the butter so that the serum and the fat separate and it turns transparent.