Hollandaise Sauce

4)  2 egg yolks
5)  2-3 T lemon juice
6)  1/2 c very cold butter

Mix  4)  &  1 1/2  to  2 T  5)  in saucepan with wooden spoon.
Add more if you want it more lemony after the sauce is done.
Add 1/2  6)  stir briskly and constantly over very low heat till melted.
Add other 1/2  6)  and again stir briskly and constantly over very low heat till melted.
Continue to stir and cook low till thickened.
Adjust lemon flavour.
Remove from heat and put lid on.