Part 4/6:
Whisk the mixture for about 3 to 5 minutes until it thickens and reaches a ribbon-like consistency. It's crucial to keep whisking continuously as you warm the mixture over the simmering water to prevent the yolks from scrambling. Slowly add in the melted butter while whisking vigorously, ensuring smooth integration. If clumps form, don’t worry. Straining the sauce later will help achieve a creamy finish.
Once the sauce reaches the desired silky consistency, season it lightly with salt and set it aside.