|Lemon juice||2 Tablespoon|
|Butter||1⁄2 Cup (8 tbs)|
Add egg yolks and lemon juice to double boiler top; with wire whisk or slotted spoon, beat until well mixed.
Place double, boiler top over bottom containing hot not boiling, water.
Add 1/3 of the butter or margarine to the egg yolk mixture and cook, beating constantly, until the butter is completely melted.
Add another third of butter, beating constantly; repeat with remaining third, beating until mixture thickens and is heated through.
Remove from heat; stir in salt.
Serve hot on hot cooked artichoke hearts, asparagus, broccoli, seafood or poached eggs.