Melt the butter in a pan with a pouring lip. Put the egg yolks and whites with the lemon juice and pepper into a food processor and turn on. Pour the hot melted butter evenly into the whisking eggs until the sauce has thickened. To keep warm, place over a pan of recently boiled water until ready to serve.
For variations you can add blanched sorrel leaves, finely chopped fresh mint and other herbs as you wish.
© 1988 Keith Floyd estate. All rights reserved.