Hollandaise Sauce

3 large egg yolks
1 tablespoon fresh lemon juice, or more to taste
1 teaspoon coarse salt
1/4 teaspoon freshly ground white pepper
12 tablespoons (1 1/2 sticks) unsalted butter, melted

Set a heatproof bowl over a pan of barely simmering water. Puree egg yolks, lemon juice, 1/4 cup water, salt, and pepper in a blender until smooth. With blender running, pour in melted butter.
Transfer to bowl set over simmering water. Heat until warm, whisking occasionally, 3 to 5 minutes. If not serving immediately, keep warm in bowl over simmering water, whisking occasionally, up to 30 minutes.

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