- 1 cup butter room temperature
- 2 tablespoons fresh lemon juice
- 3 tablespoons water
- 3 egg yolks
- Salt to taste
- Freshly-ground white pepper to taste
Cut butter into 1-inch pieces. In a small, heavy saucepan combine lemon juice and 2 tablespoons water and reduce over high heat to about 1 tablespoon. Remove from heat and add 1 tablespoon cold water.
Beat egg yolks lightly and whisk into lemon water. Over low heat, whisk the butter, one piece at a time, making sure that each piece of butter is melted before adding more. Continue to whisk the sauce until it is thick. Add salt and pepper to taste.
This recipe yields 8 servings; 0.5 carb grams per serving.