Lemon Cream Sauce

Serve over eggs benedict, or spoon over fresh steamed asparagus.

3/4  cup  butter, melted and cooled
3  egg yolks
2  tsp  water
1-1/2  Tbs  lemon juice
2  Tbs  cold butter
Salt and pepper
1/2  cup  whipping cream, lightly whipped

In heavy saucepan, over very low heat, beat egg yolks until thick. Beat in water and lemon juice. Add 1 Tbs cold butter; beat until thick. Remove from heat. Add 1 Tbs cold butter to stop cooking.

Slowly beat in the 3/4 cup cooled butter, several drops at a time. Add salt and pepper to taste, and more lemon juice, if needed.

Just before serving, fold in whipped cream. Serve warm, not hot.