3 egg yolks
1/4 lb. butter, melted
1 tbsp. lemon juice (or to taste)
Salt and pepper to taste

By hand or blender, mix the egg yolks until lemon yellow; add salt and pepper. Add 1 tablespoon melted butter before alternating lemon juice and remainder of butter. Blend constantly. Add lemon juice a few drops at a time and butter a tablespoon at a time. Slowly use all butter and lemon juice. The secret to this easy recipe is SLOWLY! (Leftover can be kept refrigerated; to warm, put container and all in warm water for a few minutes.)