Preparation:
Cream the butter with a spoon, add the yolks of the eggs, one at a time, and beat well, then add the lemon juice, salt and pepper. About five minutes before serving, add the boiling water, a little at a time, stirring well. Place the bowl in a saucepan of boiling water and stir rapidly until the sauce thickens like boiled custard. This sauce is excellent for fish. |
