- 2 egg yolks
- 3 Tablespoons lemon juice
- 1/2 cup firm butter
In a small saucepan, stir egg yolks and lemon juicce briskly with a wooden spoon. Add half the butter; stir over very low heat until butter is melted.
Add remaining butter, stirring briskly until butter is melted and sauce thickens. ( Be sure butter melts slowly as this gives egg time to cook and thicken the sauce without curdling.) Serve hot or at room temperature.
Yields 1 cup.
Note: Leftover sauce can be stored covered in the refrigerator for several days. Before serving, stir in a small amount of hot water.
