Melt ½ cup of unsalted butter in a saucepan over low heat. Stir gently until fully melted, allowing the butter to clarify and separate from the milk solids.

Whisk 3 large egg yolks in a mixing bowl until they become pale and thick, about 2-3 minutes.

Combine the melted butter with the egg yolks slowly, pouring it in a thin stream while whisking continuously.

Heat the mixture gently over low heat, continuing to whisk until it thickens and coats the back of a spoon, roughly 5-7 minutes.

Add 1 tablespoon of lemon juice and a pinch of salt to taste, stirring well to combine.