1 extra large egg yolk
Pinch of salt
Juice of one lemon
1/2 c. clarified butter
Salt to taste
Boil water in the bottom of a double boiler. Reduce heat to a low simmer. Whisk egg yolk off of heat in the top of the double boiler with a pinch of salt until it is thickened and lemon colored.
Whisk vigorously over water until thickened. Drizzle in a very small amount of lemon juice to thin, whisking constantly. Whip and whip while drizzling in clarified butter in a very thin stream, a small amount at a time while whisking. Do not allow egg to get to hot or it will curdle, remove from heat periodically to control the temperature. Do not add to much liquid at once or it will separate. Whisk vigorously and constantly while alternating lemon juice and butter. You may not need very much lemon juice, but any time the sauce gets so thick that it is difficult to whisk, drizzle in a bit more lemon. Keep going until all the butter is used. Remove from heat and season with salt to taste. Use immediately.
Note: Hollandaise does not hold very well. You can’t keep it warm and you can’t let it get too cool. It does contain raw egg so if you are worried about salmonella poisoning use very fresh eggs or you may want to avoid using it altogether.