Easy Hollandaise

2 egg yolks
2 tablespoons lemon juice
1/2 cup cold butter

1. Stirring often, add the egg yolks and lemon juice to a double boiler. This prevents the eggs from fully cooking or mixture from curdling.
2. Add half of the butter and stir until it has melted.
3. Add remaining butter, still constantly stirring until melted.
4. Serve immediately.

Makes 4 servings