|Butter||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Fresh pepper||To Taste|
Melt the butter, but be careful not to brown it.
In a small heavy pan that is not aluminum, place the egg yolks and 3 tablespoons of cold water.
Over high heat, raising and lowering the pan constantly so as not to let it overheat, whisk together the yolks and water.
If the outside of the pan gets too hot, the sauce will curdle.
If necessary, remove the pan from the heat entirely but don't stop whisking.
Do this for about 10 minutes or until the mixture begins to mound.
It should have the consistency of heavy cream.
Remove the pan from the heat and whisk in 1/4 cup of the hot melted butter, a tablespoon at a time (4 tablespoons in all).
Return the pan to high heat, keep whisking, and add the remaining hot melted butter in a thin stream.
Whisk until the mixture is thick and creamy this should take about 5 minutes and continue to move the pan on and off the heat.
Add lemon juice, salt, and pepper.
If necessary to wait a while before serving, place the pan over a pan of warm water and whisk now and then.
If the sauce seems too thin, return it to the stove still moving pan to keep it from overheating and whisk until it thickens.