Stir egg yolks and lemon juice vigorously in medium
saucepan over very low heat. Add butter and white wine and stir constantly
with whisk, until melted. Add remaining ingredients and continue vigorous
stirring until all butter is melted and sauce is thickened (be sure
butter melts slowly so eggs have time to cook and thicken sauce without
curdling). Keep warm until ready to serve.
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