Melt the butter in the microwave, but do not heat it. It is best to heat up in the microwave for 10 seconds, stir and repeat until the butter is liquid. Clarify the butter.
Put the egg yolks with the cider, lemon juice and salt in a mixing bowl and place it in the hot water bath. Stir with the electric hand mixer until a creamy mass is formed.
Take the pot out of the water bath and gradually add the clarified butter, first teaspoon at a time, then tablespoon at a time, stirring constantly. Finally add the calvados and season with salt and pepper. Serve immediately.
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