|Butter||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
Measure butter then freeze until very firm.
Combine egg yolks and lemon juice in small saucepan, stirring with wooden spoon to blend.
Cut butter into 2 pieces (return one piece to refrigerator to keep very cold) and add one piece to saucepan.
Set over very low heat and stir constantly until butter is melted.
Add remaining piece of butter and continue heating slowly and stirring constantly until butter is melted and sauce is thick.