3 egg yolks
2 tbsp. lemon juice
1/8 tsp. salt
1/2 c. butter, cut into 8 pieces

In top of double broiler, with wire whisk, beat egg yolks just to blend. Cook over hot, not boiling, water, stirring with whisk until yolks start to thicken (1 minute). With whisk, beat in butter, 1 tablespoons (1 piece) at a time. Beat until each piece of butter melts before adding more. Takes 5 minutes in all. (Water in double boiler base should not touch bottom of pan above. Water should not boil; sauce will curdle over high heat.) Remove double-boiler top from hot water. Using wire whisk, slowly beat in lemon juice, then salt, beating just until sauce becomes as thick as mayonnaise. To keep warm, replace sauce, covered over lukewarm water, not heat. Makes 4 servings.