Stir egg yolks and lemon juice vigorously in 1 quart sauce pan with wooden spoon (I use sauce wisk) Add 1/4 cup butter. Heat over low heat stirring constantly until butter is melted. Add 1/4 cup butter stirring vigorously until butter is melted and sauce thickens. Be sure butter melts slowly; this gives the eggs time to cook and thicken sauce without curdling. Serve hot or at room tempature.
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