1 lb. real butter
4 egg yolks
3 tbsp. boiling water
1 to 3 tsp. lemon juice, to your taste
1/2 tsp. white pepper

Melt butter. Blend egg yolks in blender at low speed 1 minute. Slowly add hot butter and water and lemon juice, blend slow. Add pepper and turn to high speed for 30 to 60 seconds. Serve immediately on Eggs Benedict or fresh asparagus.