Instructions: 1. In a clean bowl, whisk egg whites with a pinch of salt until they hold firm, but not stiff, peaks.

2. Melt 8 tablespoons butter in a small pan over low heat, then turn off burner. Place egg yolks in another small pan and whisk until thick and shiny, about a minute. Whisk in one tablespoon lemon juice and one tablespoon water. Drop in a large pinch of salt. Cut remaining butter into cubes and add half to yolks.

3. Place pan with yolks over very low heat, and whisk vigorously until yolks thicken and turn creamy and butter melts, about 5 minutes.

Gradually whisk in melted butter, whisking until emulsified. Do not overheat or eggs will curdle; pull pan off heat occasionally if youre worried. Make sure you whisk bottom of pan well.

4. Pull pan off heat and add remaining butter, one cube at a time.

Season sauce with more lemon juice and salt, if needed. Fold in whipped egg whites.

Yield: 4 servings.

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