Divide 1/4 pound butter into 3 pieces. In the top of a double boiler, put 4 egg yolks and one piece of the butter. Over hot but not boiling water stir rapidly and constantly until the butter is melted. Add the second piece of butter. As the mixture thickens and the butter melts, add the third part, stirring constantly from the bottom of the pan. Do not allow the water over which the sauce is cooking to come to a boil.
When the butter is melted and all is well mixed, remove the pan from the heat and beat the sauce for at least 2 minutes. Add 2 teaspoons lemon juice or vinegar and a pinch each of white pepper and salt. Replace the pan over the hot but not boiling water for 2 minutes, beating constantly.
Should the mixture curdle, immediately beat in 1 to 2 tablespoons boiling water and continue to beat until the emulsion is restored.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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