Fill ¼ of a small saucepan with water. Bring it to a gentle simmer over low heat

Add <quantity>3</quantity> egg yolks to a large bowl and whisk. Squeeze <quantity>1<unit>tsp</unit></quantity> of fresh lemon juice while whisking. Season with salt to taste

Place the bowl over the saucepan. Whisk the yolk until it starts to thicken. If the water starts boiling, turn off the heat and turn it back on when the steam nearly subsides

Add <quantity>250<unit>g</unit></quantity> of cubed cultured butter, in batches, while whisking. Continue until the mixture turns into a velvety sauce. Make sure to fully emulsify a batch of the butter before adding another

Remove from heat. The hollandaise sauce is ready

Enjoy with grilled fish or with poached vegetables and eggs!