Instructions: Melt 1 tablespoon butter in small, heavy saucepan. Stir in flour. Add cold water and salt. Stir in egg yolk and cook over low flame, stirring briskly. Bring to boiling point, but do not boil. Take pan off fire and add remaining butter and lemon juice. Stir until well blended.

This sauce is served with boiled fish and boiled vegetables such as asparagus, cauliflower, and broccoli.

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