Trim off large leaves of broccoli. Remove stalks; separate into flowerets, and wash thoroughly. Cook flowerets, covered, in a small amount of boiling water 8 to 10 minutes or until tender. Drain well, and place in a serving bowl. Set aside.
Combine egg yolks and one-third of butter in top of double boiler. Bring water to a boil (water in bottom of double boiler should not touch top pan). Reduce heat to low; cook, stirring constantly, until butter melts. Add second third of butter; stir constantly until butter begins to melt. Add the remaining butter, stirring constantly until melted.
Remove pan from water, and stir rapidly for 2 minutes. Stir in lemon juice, 1 teaspoon at a time; add salt. Place on top of double boiler over low heat. Cook, stirring constantly, 2 to 3 minutes or until smooth and thickened. Immediately remove from heat. Spoon sauce over broccoli, and garnish with pimiento strips, if desired.