Mock Hollandaise Sauce II
This mock hollandaise skips the lemon and the careful whisking over a water bath, and relies on cream to make the yolks forgiving. Butter, double cream and egg yolks make a rich, glossy sauce, while nutmeg and black pepper give it a warm, gentle edge. The method is unusual: you judge doneness by touch, using your own finger as the thermometer, and you stir the whole time.
Instructions
Melt the butter in a saucepan over gentle heat. It should only liquefy and must not take on any brown colour.
Stir in the cream and the egg yolks until the mixture is smooth.
Season with black pepper and ground nutmeg.
Put the pan back on the heat and keep stirring without a pause. Dip a clean finger into the sauce now and then to check the temperature, since the yolks will scramble if the heat gets ahead of you.
When the sauce is too hot for your finger to stay in it, take the pan off the heat straight away and serve.
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