Sour Cream Hollandaise Sauce

From THE BREAD OF LIFE by Episcopal Church Women; original source credited as ALL SAINTS' COOKBOOK, from All Saints' Episcopal Church in Morristown, Tennessee.

• Ready In: 10 mins
• Yields: 1 1/2 cups

Ingredients

• 1⁄4 cup butter
• 1  cup sour cream
• 2  tablespoons lemon juice (use less if using real lemon)
• 4  large  egg yolks

Directions

1. Melt butter in saucepan over low heat.
2. Whisk in sour cream and lemon juice.
3. Whisk in egg yolks.
4. Beat constantly for five minutes, until thickened enough to coat a spoon.