2 egg yolks
150 grams butter
1 lemon
2 tsp. white pepper
dash of salt and pepper

Melt the butter. To the egg yolks, add the lemon juice and a teaspoon of cold water, salt, pepper and vinegar. Mix continuously at low temperature. Add the butter little by little while mixing until it thickens and becomes creamy. This sauce is ideal for vegetables and broiled fish.