1/4 c. water
1 1/2 tbsp. fresh lemon juice
1/4 tsp. salt
Pinch freshly ground white pepper
3 egg yolks
1 c. (2 sticks) unsalted butter, melted

Mix water, lemon juice, salt and pepper in small saucepan. Bring to boil, reduce heat and simmer until liquid is reduced to 2 tablespoons. Set pan in larger pan of cold water to cool.

Beat yolks in heavy non aluminum, 1 quart saucepan until thick and creamy. Slowly beat in lemon reduction. Whisk over very low heat (or beat with electric mixer on medium speed) until thickened, about 3 to 4 minutes. Do not allow eggs to become too thick or dry. Remove from heat and begin slowly drizzling warm, not hot, melted butter into yolks, beating constantly until all butter has been added and sauce is just pourable. If it is too thick to pour, thin with a little hot water.

If serving sauce with fish, substitute white wine, dry vermouth or clam juice for water. Makes about 1 3/4 cups.