1/4 c. butter
1/4 c. sour cream
2 egg yolks, beaten
1 tbsp. lemon juice
Dash salt
Dash cayenne

Melt butter in top of double boiler. Add sour cream and egg yolks, stirring well. Add lemon juice and salt, cooking and stirring until sauce is thick and smooth (about 2 minutes). Immediately remove from heat and beat until light. Stir in cayenne. Makes 2/3 cups.

Note: If sauce curdles, add an ice cube and stir with whisk until smoothness is recovered.