Cheers brah.
No I only poach them in simmering water with a bit of vinegar, take them out after two, three minutes so that the yolks stays liquid.
For the sauce, a good chunk of butter (between 50 and 100 grams), let it melt at low heat. Take three eggyolks and mix them with lemon juice, salt and tabasco (if you like it hot), then slowly incorporate the liquid butter. Then put it into a bain marie, that‘s when you have a pot with just a bit of water and put the sauce pan on top so that the water touches the pot from below... Don‘t let it get too warm or it becomes too liquid.
It‘s really hit or miss, you never know how it will pan out (pun intended).