• 1 egg yolk
• 1 Tbsp fresh lemon juice (hand squeezed)
• Pinch salt
• ⅔ cup unsalted butter, melted
• Salt and white pepper, to taste

Whisk the egg yolk and ½ Tbsp lemon juice together in a small saucepan.

Add the salt and whisk until thick and creamy.

Put into double boiler and whisk until the egg mixture begins to thicken.

Remove the pan from heat and whisk in the butter in dribbles, leaving the milky sediment in the bottom of the pan. Whisk in the pepper and remaining lemon juice.

The sauce will remain warm in a covered pan for 30 minutes.