Makes About 1 1/3 cups

Notes: If you need to hold sauce up to 30 minutes, nest pan in hot tap water and stir often; add more hot water to pan to keep warm.

Prep and cook time: about 10 minutes

How to Make It

In a 1- to 2-quart pan over low heat, whisk to blend egg yolks and lemon juice. Add butter or margarine, in chunks, and whisk until butter melts and sauce thickens. Use at once.

Ratings & Reviews

Kimtron6's Review

March 30, 2013