Abstract: A method of making a temperature stable sauce based on butter and eggs includes stirring egg yolks until uniformly blended; combining at ambient temperature the blended egg yolks and liquid until said liquid is well incorporated; heating and mixing the mixture to preliminary temperature not exceeding 150° F., adding a first quantity of butter and returning to the temperature, and thereafter adding the remaining butter while increasing the temperature to about 160° F. until a thickened mixture is achieved; adding seasonings to said thickened mixture. The resulting sauce may be refrigerated or frozen without loss in texture, taste or appearance.