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Mock Hollandaise Sauce II

Ingredients

  • 200 g butter
  • 200 ml double cream
  • 6–8 egg yolks
  • Black pepper
  • Ground nutmeg
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Method

  1. Melt the butter—it should not get brown, just melted.
  2. Add the cream and the egg yolks.
  3. Add the pepper and the nutmeg.
  4. Heat up with a finger in the sauce and do not stop mixing.
  5. When you cannot bear the heat, remove from the heat and serve.

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