Classic Hollandaise Sauce

Collect all necessary components before commencing the preparation process.

In a compact cooking vessel, thoroughly combine egg yolks until they achieve a light lemon hue and exhibit a slightly viscous consistency, approximately 1 minute. Subsequently, incorporate the specified amount of freshly squeezed lemon juice until a unified mixture is formed.

Introduce 2 tablespoons of chilled, solidified butter into the egg-based mixture and position the saucepan over a very low-temperature heat source. Continuously whisk the ingredients as the butter melts, persistently stirring until the mixture reaches a state where it is possible to discern the bottom of the pan between strokes.

Immediately remove the saucepan from the heat source. Gradually incorporate the remaining 1 tablespoon of cold, solidified butter into the mixture, repeating this process until each component is fully assimilated.

Continue to whisk in small increments of the melted butter, gradually increasing its proportion within the mixture.

Season the final product with a judicious amount of salt and white pepper.