Hollandaise sauce is what is known as an emulsion. Which means that you are going to suspend the butter molecules in the egg yolks like it’s done when making mayonnaise. It takes a bit of patients but is not that difficult. The results are so worth it.
To make clarified butter is super easy. Simply melt butter in a sauce pan and pour into a small bowl. Put it in the fridge to become solid. Once cold, over a sink remove the solid mass of butter in one big block and under it you will find all the whey that manufacturers didn’t remove from the butter. Heat the butter and you will have beautiful clear clarified butter. Indian cuisine this is used everyday and called Ghee.
If the sauce scrambles or curdles.If the sauce should scramble don’t panic. Its a drag but you can fix it.
If the sauce should begin or look like it is scrambling, immediately remove it from the heat and place it in a bowl of cold water to stop the cooking process.
Take a spoonful of lemon juice and a spoonful of the sauce in a clean warm bowl and whisk to incorporate the two. Whisking all the time add a spoonful of the scrambled sauce in to this incorporating completely before adding the next. Do this until all the sauce has been added and then add any remaining butter you might still have to add.
Add the lemon juice and season to taste with salt and white