Hello! This is Chef Sean Roe on behalf of expertvillage.com. Our next step in the hollandaise sauce is to melt out butter. Traditionally, we clarify the butter, which means to put it over a very low heat in a sauce pan and let it sit there for about an hour and half of allow the solids in the butter to rise to the top so they can be skimmed off, leaving only the oil behind. This is not a necessary step and it’s very rarely used in the industry. What we are doing to today, using modern technology, is taking our butter, we’re going to open it up, and we’re going to cut it into small squares. We do this to allow more surface area on the butter, and therefore it will melt faster. You have to be very careful however not to overheat the butter, as if it is too hot, the hollandaise sauce will break it’s emulsification and you’ll have to start all over again. Here’s are butter cubed. I’m going to place it in the microwave. We’re going to cook it probably for about a minute and a half. Depending on the butter as it goes in and the wattage of your microwave, could tend to melt faster or slower, so it’s always wise to stand by the microwave to watch it so it doesn’t get too hot.