In a small sauce pot or butter warmer, heat the clarified butter until it is very warm but not scalding hot. Whisk the egg yolks, water, lemon juice and salt inside the All-Clad TK 2 qt. Saucier. Place the saucier over medium low heat and whisk constantly until the eggs foam and begin to thicken. Reduce the heat to low and continue to whisk until the color of the eggs becomes a pale yellow and you begin to see steam.
Remove the saucier from the heat and slowly drizzle in the butter while vigorously whisking to emulsify it.
If the mixture becomes too thick or oily in appearance add a tiny bit of hot water and incorporate to adjust the mixture. Once all of the butter has been incorporated, strain the Hollandaise through a fine mesh sieve and serve while warm.