Ingredients:
6-8 oz butter
3 Tsp fresh lemon juice
3 Tsp water
1/2 tsp salt
3 eggs
Instructions:
Right before serving, melt the butter in a small saucepan (warm, but not bubbling hot). Combine the lemon juice and water in a small saucepan. Bring to a simmer and add the salt. Meanwhile, place one egg and two yolks in a small saucepan. Vigorously beat with a wire whisk for a minute or so, until eggs are pale and thick. Put the yolk mixture over moderately low heat and whisk in the hot lemon juice a little bit at a time. Continue whisking, not too fast, reaching all of the bottom and corners of the pan, until you have a foamy warm mass. Remove from heat just as you see a wisp of steam rising. (Do not overheat or the egg yolks will coagulate.) Immediately start beating in the warm butter a little bit at a time, to make a thick, creamy, light yellow sauce. Taste for seasoning, adding salt, pepper, and more lemon juice to taste.
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