Preparation / Directions:
*do not use margarine, butter Blends or spreads in this recipe
Preparation requires full attention and low heat. If your sauce curdles,.
Stir egg yolks and lemon juice vigorously in 1-1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly as this gives eggs time to cook and thicken sauce without curdling.) Just before serving, beat whipping cream in chilled small bowl until stiff. Fold into sauce. Serve hot or at room temperature. Cover and refrigerate any remaining sauce. To serve, stir in small amount of hot water.
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