Gently warm the Unsalted Clarified Butter in a small saucepan until fully melted and hot to the touch; keep it warm but not boiling.
In a heatproof bowl, whisk together the Egg Yolks and a tablespoon or two of Water until slightly frothy.
Set the bowl over a pan of barely simmering water (bain-marie), making sure the bottom of the bowl doesn’t touch the water, and whisk continuously until the yolk mixture thickens and becomes pale and ribbon-like.
Remove the bowl from the heat and very slowly drizzle the warm Unsalted Clarified Butter into the yolks while whisking vigorously to form a smooth emulsion; start drop by drop, then increase to a thin stream as the sauce stabilizes.
Once the sauce is thick and glossy, whisk in Lemon Juice to taste, then season with Fine Salt and a pinch of White Pepper.
Keep the hollandaise warm (over very low heat or in a thermos) and use immediately; if it begins to separate, whisk in a teaspoon of warm Water to bring it back together.
