1 (24 oz.) bottle ketchup
1 c. brown sugar
1/4 c. salad mustard (for a spicier sauce, use Dijon mustard)
3 tbsp. Worcestershire sauce
1/2 c. cider vinegar

Constantly stir in "double boiler" the egg yolks to consistency of honey. Remove from heat. Add clarified butter slowly as not to cook the egg yolks. Use wire whip to constantly stir yolks to keep from sticking. Add remaining ingredients. Used over asparagus or broccoli. Add herbs and/or spices to give it a different touch.