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  • 3 egg yolks
  • 1/2 cup butter
  • 2 Tbsp. lemon juice
  • 1/4 tsp. salt


  • 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 one third of the butter to the egg yolk mixture and cook, beating constantly, until the butter is completely melted. Add another third of the butter; beating constantly; repeat with remaining third, beating until mixture thickens and is heated through.
  • Remove from heat; stir in salt. Keep warm. Serve on hot cooked artichoke hearts, asparagus, broccoli, seafood or poached eggs. Yield: 2/3 cup

Categories: Breakfast  Condiment, Sauce 
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