articlesforchristians

Ingredients:

• 2 egg yolks
• 2 tablespoons cream
• 1/4 teaspoon salt
• Few grains cayenne pepper
• 2 tablespoons lemon juice or tarragon vinegar
• 1/2 cup butter or margarine

Directions:

1. Set out a small double boiler.
2. In the top of the double boiler, beat egg yolks and cream with a whisk beater until thickened and light colored.
3. Blend in salt and cayenne pepper.
4. Place top of double boiler over simmering water. (Bottom of double boiler top should not touch water.)
5. Add lemon juice or tarragon vinegar gradually, while beating constantly
6. Cook over low heat, beating constantly with the whisk beater until sauce is the consistency of thick cream.
7. Remove double boiler from heat, leaving top in place. Beating constantly, add butter or margarine to egg yolk mixture, 1/2 teaspoon at a time.
8. Beat with whisk beater until butter or margarine is thoroughly blended into mixture.
9. Serve hot over eggs, cooked or steamed vegetables or fish.
10. If necessary, sauce may be kept warm 15 min to 30 min. by setting it over hot water. Stir occasionally. Cover tightly.
    makes About 1 cup sauce
    takes about 20 minutes to make