A creamy, slightly tangy, delicious buttery hollandaise sauce.
Add the egg yolks to a small pot; whisk until bright yellow and slightly thick, about 1 minute.
Whisk in lemon juice, and pepper.
Melt the butter in the microwave until it is liquid and very hot.
Put the pot on low heat (or using a double boiler) continue to whisk while very, very slowly pouring in the hot butter in.
While whisking, the sauce will thicken up slightly as it begins to heat in the pot. Just bring the mixture to a temperature of 160 degrees.
Tip - Eggs start to curdle at around 160-170°F/71-76°C. The trick is to heat your egg yolks enough to get them thick, but stop right before they reach this temperature.
While it is still hot - pour over vegetables, steak, eggs, or whatever you choose to!