Perhaps your new favorite bean dish:
1) Heat butter leisurely in a frying pan. Mix egg yolks, juice of one lemon and pepper in hand mixer for 5 seconds. Pour the hot butter evenly into the egg yolk mixture. Transfer sauce to a large baking dish and cool. Stir occasionally to prevent a skin from forming on the surface of the sauce.
2) Whisk the egg whites in a small, dry baking bowl until stiff. Fold into the sauce. Cool for at least 30 minutes, then bring to the table. (The sauce can be cooked in advance and kept in the refrigerator for up to 24 hours). Serve with steamed artichoke hearts, asparagus spears or bean pods, cooked peeled crab tails or grilled scallops, fresh oysters, smoked salmon or grilled fish.
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