|Butter||1⁄2 Cup (8 tbs) (cut in thirds)|
|Lemon juice||2 Teaspoon|
Place egg yolks and 1/3 of the butter in top of double boiler.
(Water in bottom pan should not touch top pan.) Cook over hot, not boiling, water till butter melts, stirring rapidly.
Add 1/3 more of the butter and continue stirring.
As mixture thickens and butter melts, add remaining butter, stirring constantly.
When butter is melted, remove pan from hot water; stir rapidly 2 minutes longer.
Stir in lemon juice a teaspoon at a time; season with dash salt and dash white pepper.
Heat again over hot water, stirring constantly till thickened, 2 to 3 minutes.
Remove from heat at once.
If sauce curdles, immediately beat in 1 or 2 tablespoons boiling water.