Recipe Courtesy of  Curtis Aikens
(Television Food Network, G.P.)

1 to 1 1/2 sticks butter
2 egg yolks
1 teaspoon water
1 teaspoon lemon juice
Salt and pepper to taste

In a blender blend yolks, water and lemon juice until smooth. Add melted butter by droplets until sauce begins to emulsify. Then continue slowly adding hot butter by spoonfuls. Strain sauce and season.

Serve over poached eggs on toast points.

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