pound (1 stick) sweet butter
4 egg yolks
1/2 teaspoon salt
1 tablespoon lemon juice
2 tablespoons heavy cream
Divide the butter into 3 pieces. With a wooden spoon, beat the egg yolks, salt, and lemon juice in the top of a double boiler. Place over hot, not boiling, water. Add 1 piece of butter and cook, stirring constantly, until butter melts. Add another piece of butter, and stir constantly until butter is absorbed. Add the last piece of butter, and stir until thickened. Be sure water does not boil.
Remove from the heat and blend in the cream. Serve as soon as possible. Serve with 1/4sh or vegetables.
SALSA AMARILLA EGG SAUCE
6 hard-cooked eggs cup sweet sherry
2 tablespoons olive oil
1 tablespoon white vinegar 1/2 teaspoon salt
teaspoon white pepper 1 teaspoon dry mustard
2 tablespoons chicken broth or water
Separate the yolks and whites of the eggs. Force the whites through a sieve. Mash the yolks; mix in the sherry, then the oil, drop by drop. Blend in the vinegar, salt, pepper, mustard, broth, and egg whites. Serve with 1/4sh dishes.