Hollandaise Sauce

2 egg yolks

3 Tbl. Lemon juice

1/2 C. very cold butter

In saucepan, on very low heat, stir egg yolks and lemon juice together. Add 1/2 butter, stir until melted. Add rest of the butter, stir until butter is melted and sauce is thickened. Keep at low beat and stir briskly all the time.