½ c butter
3 beaten egg yolks
1 T water
1 T lemon juice
Dash salt
Dash white pepper

Cut the butter into thirds and bring it to room temperature. In the top of a double boiler, combine egg yolks, water, lemon juice, salt and pepper. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir until sauce thickens (about 2 minutes more). Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1-2 tablespoons hot water.

Makes ¾ cup.