Recipe

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• 1/2 cup butter
• 2 egg yolks
• 2 tbsp lemon juice

• 1 Boil water in double boiler or sauce pan. Place glass bowl over top of sauce pan if using this method.
• 2 Place 1/2 cup butter in double boiler or glass bowl. Allow to mostly melt.
• 3 Add 2 egg yolks and 2 TBS lemon juice.
• 4 Quickly whisk for 3-6 minutes or until sauce thickens to your liking.
• 5 If sauce starts to separate, whisk faster for a minute or two longer.
• 6 If this still doesn't make it come together again, drop an ice cube into the bowl and whisk until it is melted. I don't know why, but ice does the trick!
• 7 Serve with artichokes, asparagus, eggs benedict, etc.