|Lemon juice||2 Tablespoon|
|Double cream||1⁄4 Pint|
Blend in your liquidizer the yolks of 4 eggs, 2 tablespoons lemon juice and 1/4 teaspoon salt.
Melt 6 oz. butter until it foams but do not let it brown.
With your liquidizer at high speed pour the butter in a steady stream over the yolks.
By the time you have finished pouring in the butter, the sauce will have thickened and will be ready.
Whip 1/4 pint double cream until thick and fold into the sauce.