1. Allow the butter to soften at room temperature until pliable but not melted, approximately 30 minutes.
2. Place the softened butter in a small bowl and beat with a wooden spoon or hand mixer until smooth and creamy, about 1-2 minutes, until the texture is light and uniform with no visible lumps.
3. Add the lemon juice in a slow, steady stream — a few drops at a time — while continuing to beat constantly (this is an emulsification technique: incorporating a liquid gradually into fat to keep the mixture cohesive). Continue until all juice is fully absorbed and the sauce is pale, smooth, and holds together, about 1-2 additional minutes. If the mixture appears to break or curdle, briefly warm the bowl over a pan of hot water while beating to re-emulsify.
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