Homemade Hollandaise Sauce

1. In a medium-sized sauce pan, vigorously whisk together the egg yolks and lemon juice until the mixture becomes smooth and well-combined, about 30 seconds.
2. Add half the cubed butter (1/4 cup) to the egg mixture. Place the pan over very low heat, whisking constantly to ensure even melting. Watch the mixture closely as it begins to warm and the butter slowly incorporates into the eggs.
3. Once the first portion of butter has completely melted and the sauce starts to thicken slightly, gradually add the remaining butter while continuing to whisk vigorously. Keep whisking until all butter is fully melted and incorporated, and the sauce develops a smooth, creamy consistency that coats the back of a spoon. Note: If you notice the sauce beginning to separate or develop small curdles, don't panic! Simply add approximately 1 tablespoon of boiling water and beat the mixture vigorously with your whisk until it becomes smooth and silky again. This technique helps re-emulsify the sauce.
4. Season your hollandaise sauce with a pinch of salt and a few grinds of fresh black pepper to enhance the flavors. Serve your hollandaise sauce immediately while it's still warm and velvety!

Pro tip: For storing any leftover sauce, transfer to an airtight container and refrigerate promptly. When you're ready to enjoy it again, reheat the sauce by adding a small amount of warm water (start with 1-2 teaspoons) and warming over very low heat, whisking constantly to maintain the smooth consistency.