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Gather all ingredients.
Place egg yolks into a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice until combined.
Add 2 tablespoons cold butter to egg mixture, then place the pan over very low heat. Whisk constantly while butter melts; continue whisking until mixture is thick enough to see the bottom of the pan between strokes.
Remove the pan from heat. Whisk in remaining cold butter, 1 tablespoon at a time, until incorporated.
Whisk in melted butter a little bit at a time.
Season with salt and white pepper.