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3 large egg yolks
1 Tbsp. lemon juice
1/2 c. firm butter

In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice
with wire whisk. Add 1/4 cup of the butter. Heat over very low
heat, stirring constantly with wire whisk, until butter is melted.
Add remaining 1/4 cup butter. Continue stirring vigorously until
butter is melted and sauce is thickened. (Be sure butter melts
slowly so eggs have time to cook and thicken sauce without curdling.)
If the sauce curdles (mixture begins to separate), add about 1
tablespoon boiling water and beat vigorously with wire whisk or hand
beater until it's smooth. Serve immediately. Store covered in
refrigerator. To serve refrigerated sauce, reheat over very low heat
and stir in a small amount of water.

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