3 egg yolks
3 tablespoons cold water
8 oz unsalted, fresh butter
1 tablespoon fresh lemon juice

Melt the butter over low heat.  Skim solids from top.  Set aside to cool some.

Whisk egg yolks and water in small sauce pan until frothy.  Place over low heat, whisking constantly until mixture (now called sabayon) thickens and increases in volume.  Remove from heat.  Pour in clarified butter and whisk in.  Add lemon juice to taste.  Sason with salt and white pepper.  Don't add too much lemon juice; the flavor of the butter should be evident.