Preparation:
Combine mayonnaise and lemon juice in the top of a double boiler. Place over
barely
simmering water and cook, stirring constantly, for 3 minutes, or until warm,
but not hot.
Add the butter and egg yolks. Cook, stirring constantly for 1 minute, or
until mixture
becomes thick enough to coat a spoon. Watch carefully. If mixture gets too
hot, the eggs
will curdle. Remove the top of the couble boiler from the water and stir in
the cayenne
pepper and salt. Serve over broccoli, cauliflower, green beans, asparagus,
globe artichokes,
poached eggs and poached or baked fish. |
