2 egg yolks
1 teaspoon fresh lemon juice
Dash of hot pepper sauce
2 teaspoons water
Salt
Freshly ground black pepper
1 stick melted butter
1/4 cup whipped heavy cream
In a stainless steel bowl set over a pot of simmering water, whisk the
egg yolks with the lemon juice, hot pepper sauce, and water, until pale
yellow in color. Season with salt and pepper. Be careful not to let the
bowl touch the water. Remove the bowl from the pot and whisking vigorously,
add the butter, 1 teaspoon at a time, until all is incorporated. Fold in
the whipped cream
Yield: about 1 1/4 cup