First the easiest way to clarify butter is to place it into a pan on medium heat and bring to a gentle boil and then turn it off. What happens next is milk solids "foam" on top. To finish the process, simply skim off the “skin” and pour off the clarified butter, being careful not to pour off any of the solids that's settled to the bottom.
Ok...now it ready to become a thick and creamy and amazing sauce... The Classic Ingredients:
3 egg yolks, large eggs1/2 pound unsalted butter, melted1 1/2 teaspoons fresh lemon juiceSalt, to taste1. In a small saucepan set over a double boiler on medium heat, whisk 3 egg yolks and a splash of water. 2.Continue whisking the egg yolks, taking the bowl off the steam occasionally so not to cook the eggs to quickly.