Attributed to: River Road Recipes (Baton Rouge Junior League)
2 egg yolks
3 tablespoons lemon juice
1/2 cup firm butter
In small saucepan, stir egg yolks and lemon juice briskly with wooden spoon. Add half the butter; stir over very low heat until butter is melted.
Add remaining butter, stirring briskly until butter is melted and sauce thickens. (Be sure butter melts slowly as this gives eggs time to cook and thicken the sauce without curdling.) Serve hot or at room temperature.
Makes 1 cup.