Ingredients
1/4 cup (1/2 stick) butter or margarine
1 cup sour cream
1 tablespoon fresh lemon juice
4 egg yolks
Preparation
Melt butter in a small saucepan over medium-low heat With a wire whisk, beat in sour cream and lemon juice Beat in 4 egg yolks Continue beating over medium-low heat 5 minutes or until slightly thickened
Use warm or refrigerate up to 2 weeks. rewarm over low heat, stirring
Makes about 1 2/3 cups
