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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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For special occasions. From my wife’s mother’s cookbook circa 1950s Ingredients:
1/4 cup butter |
1/4 cup cream, sweet or 1/4 cup sour cream |
2 egg yolks, beaten |
1 tablespoon lemon juice |
salt |
1 dash cayenne |
Directions:
1. Melt butter in top of double boiler.
2. Add cream and beaten egg yokes, stirring well.
3. Add lemon juice and salt and cook over boiling water, stirring constantly until thickened and smooth (about 2 minutes).
4. Remove from heat and beat until light.
5. Stir in cayenne.
6. Serve hot with cauliflower, broccoli, spinach or asparagus.
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