I only needed to make enough for 2 servings so I’ll post my recipe and the bulk recipe I started with.

For 2

1 egg yoke

1/3 tsp about water

pinch of sugar

4 tbsp (1/2 stick) chilled unsalted butter cut into 1/4 tsp size bits

1/4 tsp sea salt

1 tsp fresh squeezed lemon juice

Small pan with about an inch of water.  Mixing bowl that sits over the water but not into the pot, you don’t want the heat from the side of the pan transferring too high onto the sides of the bowl, you only want the bottom of the bowl warming.

While you bring the water to a simmer, in the cold bowl put your egg yoke and water.  Whisk until the egg become light in color and slightly foamy about 2 minutes.  Add the sugar and whisk in, about 30 seconds.

Turn down the water to low just to keep it warm.  Put the bowl over the water and whisk.  Whisk like your life depends on it for the next 3 to 5 minutes.  Its ready when you can keep a clean line on the bottom of the bowl or the sauce coats the back of a spoon.  But whisk like crazy because this is where you keep this sauce smooth as silk.

Once you get to this point, start adding the butter one bit at a time.  Move the pot on and off the heat just to keep the sauce warm and melt the butter, all the while whisking your heart out.  You keep this up until all the butter is fully incorporated.  Whisk… Whisk… Whisk…  Don’t you dare stop.

Now taste.  It should taste like butter.  Taste it before you add anything more.  Now season with just a pinch of salt.  Whisk some more and taste again and think if it needs more salt.  DON’T over salt it, salt is a flavor enhancer NOT a flavor in itself, remember that always.  When the salt is right, now add the lemon juice and whisk, whisk, whisk.

Serve hot or store in a thermos to keep warm until needed.

Larger recipe

3 egg yolks

1 teapsoon water

1/4 teaspoon sugar

12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces

1/2 teaspoon kosher salt

2 teaspoons freshly squeezed lemon

The directions remain the same.  So scroll up for those.

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