1/2 c. butter
1 1/2 tbsp. fresh lemon juice
1/4 tbsp. tarragon, dill weed or basil
3 egg yolks, well drained of whites
1 tbsp. chopped fresh parsley
White pepper

In small saucepan, heat butter with lemon juice, choice of herbs and pepper until bubbly. Add slowly to egg yolk, beating constantly with wire whisk. Stir in parsley. Makes 3/4 cup.