• 2 tablespoon butter
• 1 tablespoon lemon juice
• 2 tablespoon flour
• 1 tablespoon minced parsley
• 1 cup boiling water
• 2 egg yolks
• ¼ teaspoon salt
• Salt and pepper

Melt butter, add flour and gradually add water. Stir constantly until thick and smooth. Add lemon juice and parsley. Let cool slightly. Add beaten egg yolks and season. To avoid curdling do not allow sauce to boil after addition of egg yolks. Use for boiled vegetables.