It's a tricky sauce to do. If the butter is too hot or too cool while mixing with eggs, the sauce won't be edible.

- butter: 50g
- egg yolks (from medium eggs): 2
- lemon juice: 1.5 tsp
- salt, pepper

Recipe needs correction!

1. Melt the butter.
2. Cool it, so the foam disappears.
3. Mix yolk with lemon juice and spices and beat it with fork.
4. Pour butter to eggs.
5. Make sure that the empty pot is cool again and put it on medium heat (5/9). Add the mixture.
6. Heat for 15-30 seconds.
7. Turn the heat off and beat the mixture with a whisk.
8. The sauce should get thicker and brighter. If not, repeat steps 6 and 7.