This is the lightly lemony sauce you find on Eggs Benedict or vegetables (think asparagus!). There are many ways to make it, most involve a lot more butter. The recipe below is lowers the calories of the traditional sauce quite a lot but retains the wonderful flavor.
The nutrition facts are at Calorie Count!
1/2 cup butter
1/4 cup hot water
1/4 t pepper
4 egg yolks
1 1/2 T lemon juice
Optional: salt, up to 1/4 teaspoon
In a small saucepan with the burner set to low or medium, melt the butter, water, and pepper.
In a separate bowl, beat the yolks slightly and add to the butter mixture. Set the burner to low and whisk vigorously with a wooden spoon until it is thick and smooth.
Blend in the lemon juice, taste and add salt if you need it.
If the sauce curdles on you, beat in a teaspoon of very hot water.
Enjoy over every veggie you can find!