1 cup butter, room temperature
2 Tbs fresh lemon juice
3 Tbs water
3 egg yolks
Salt, to taste
Freshly-ground white pepper, to taste


Cut butter into 1-inch pieces. In a small, heavy saucepan combine lemon juice and 2 tablespoons water and reduce over high heat to about 1 tablespoon. Remove from heat and add 1 tablespoon cold water.
Beat egg yolks lightly and whisk into lemon water. Over low heat, whisk the butter, one piece at a time, making sure that each piece of butter is melted before adding more. Continue to whisk the sauce until it is thick. Add salt and pepper to taste.
This recipe yields 8 servings; 0.5 carb grams per serving.