• 2 eggs
• ¼ tsp salt (or so)
• ¼ c unsalted butter
• juice of ¾ lemon

1. Put eggs and salt in a double boiler that is over smiling boiling water. Whisk constantly until you see the eggs get frothy and starting to thicken slightly - about twice as thick. But you don't want to go as far as even beginning to get scrambled eggs.
2. Gradually add chunks of hard cold butter, whisking constantly until the butter melts and the sauce is about the thickness you want.
3. Add lemon juice, a quarter lemon at a time. Whisk and taste. Add more lemon if required.

Using this method, any eggy taste will be virtually gone.

Serve with artichokes, asparagus, broccoli, or....