|Butter||1 Cup (16 tbs), melted|
|Lemon juice||1 Teaspoon|
In top of double saucepan combine vinegar and salt and pepper.
Bring to a boil over direct heat and simmer for a few minutes.
Add egg yolks and half of butter.
Place pan over hot water and mix sauce with a wire whisk until it becomes as thick as mayonnaise.
Remove from heat and add remaining butter, a little at a time, stirring constantly.
Add lemon juice and water or milk.
Keep warm over hot but not simmering water until time to serve.