Ingredients
1/2 C | butter, diced |
2 | egg yolks |
1 | lemon, juice of |
Method
Over low heat or in a double broiler, whisk ingredients together. Stir constantly. As soon as the mixture begins to thicken to a loose custard consistency, reduce heat and stir briskly to avoid breaking the sauce.
Serving suggestions
Serve over steamed vegetables or with eggs Benedict.