Eggs Benedict!? Hollandaise sauce question!?

You can use salted but check that it isn't too salty in the mixture, and the amount of lemon is to your taste, so add just some to start with and have a taste test and add more if you want a sharper taste.

Chetak

When you melt and clarify the butter, the salt and milk solids go to the bottom and the pure butter oil is on top, if you separate it then when finished making the sauce season with salt, even with unsalted butter it is the same, I season with salt, white pepper, Tabasco sauce and a bit more lemon juice to balance things off, as a chef I use to make it for 2 kitchens service with 48 egg yolks and 15 pounds of melted butter. If your using a fresh lemon use the whole thing, if it is bottled LJ use a bit with some water or white wine when you first cook the eggs, and a bit after when doing your final seasoning