From Ruth Davis, featured in The Denver Post Empire magazine, makes about 1 cup.
Ingredients
1 stick (1/2 cup) butter
Juice from 2-3 lemons (use 3 if you want a strong lemon taste)
3 egg yolks, unbeaten
Directions
Melt butter in a heat-proof dish. Do not use a metal pan. Let butter cool to room temperature. Add lemon juice and egg yolks. Mix well with wooden spoon. Do not use a metal spoon. Let mixture stand at room temperature about 1 hour. Place dish over a pan of simmering water, Do not allow water to touch the bottom of the dish. (A glass double boiler may be used. Metal utensils may cause the sauce to curdle.) Cook sauce over simmering water, stirring constantly with a wooden spoon, until it is slightly thickened.
Refrigerate sauce, covered, until it is ready to use. Sauce may be stored up to 10 days in refrigerator. When ready to serve, bring to room temperature: It is not necessary to heat it. If sauce seems too thick, it melts quickly as soon as it is spooned over steaming hot vegetables, fish, meat, etc. Only a small amount of sauce is necessary for each serving.
