|Butter||1 Cup (16 tbs) (At Room Temperature)|
|Lemon||1 , juiced|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
1. Cut the butter into three parts. In the top of a double boiler combine one part of the butter with the beaten egg yolks. Place over hot, nearly boiling, water and beat constantly with a wire whisk until the butter has melted.
2. Add the second part of the butter and repeat the process; then add the third, beating constantly. When the sauce thickens, season with salt and lemon juice.
3. If the sauce begins to curdle while it is being made, add a little boiling water and continue beating until the sauce is smooth again. Fold the whipped cream into the sauce