I absolutely agree you should make it from scratch. Make your life a lot easier and use raw butter instead of clarified butter. Tastes better (of butter...) and much quicker to make. Just try and see.
- Use 2 eggyolks (1 eggyolk is difficult to work with, 3 may be too much for 2 persons), add 2 not too full tbsp of water and a teaspoon of lemonjuice. Whisk without warming, just to mix.
- put on a low fire and whisk the mixture vigorously until all fluid has disappeared and the mixture is almost doubled in volume. Important; put on quite a low fire and take the pan on and of the fire while doing this to avoid making an omelette.
- add some cold butter in small cubes (10-15mm size), 50-75 gram is more than enough! From the fire; whisk butter in a few at time. Put on/off the fire again if needed, careful or it will split.
Add s&p and a few more drops of lemonjuice if needed. Don't worry about temperature., a Hollandaise is served luke-warm.
Really no more than 5-10 minutes to make, depending how good you are at whisking and how high you allow the heating to be (don't be too much of a dare devil with the heat).
Also, make sure your butter cubes are standby. Leaving the eggmixure in a hotpan while doing something else is not advised. The eggs will cook further in the still very hot pan.