Start by melting the butter in a small saucepan over low heat, as to not burn it.
Separate 4 eggs and mix the yolks with a pinch of salt and pepper in a blender (you can also use a whisk or a hand mixer). Mix in the lemon juice, then slowly start adding the melted butter, one tablespoon at a time (this will ensure our eggs won't curdle). Mix well each time after adding butter.
Once the butter has been incorporated, pour the mixture back into the saucepan (where you melted the butter) and cook on low heat for about 1 minute, while stirring constantly. Remove saucepan from heat. This sauce thickens as it cools down, so it's important to only make it when you need it. If you absolutely have to make it ahead of time, let it cool, then store it in the fridge for up to one day in an airtight container. Reheat it the next day in a bain-marie (We offer instructions here).
*Make sure to check out all the yummy dishes that go well with this sauce here.
