For the hollandaise sauce, melt the butter. Whisk the egg yolks and add the melted butter in a fine stream to the whisked egg yolks, stirring constantly.
Whisk everything vigorously while bringing to a boil briefly. (Do not boil longer, otherwise the butter will separate from the egg yolks and the sauce will not be a homogeneous mixture).
Season the finished sauce with a little lemon juice, salt and white pepper.
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