1/4 c. butter
2 egg yolks
1/2 tbsp. lemon juice
Generous pinch of salt
Dash of cayenne pepper
Dash of nutmeg

Cream the butter and add the egg yolks to it, one by one. Place in a double boiler over very hot but not boiling water, and cook until the mixture begins to thicken. Add the lemon juice, salt, pepper, and nutmeg. Stir until thick, then add slowly the 1/2 cup boiling water--slowly, slowly, as in making mayonnaise, and you won't need to worry about the eggs curdling.

Keep stirring until the sauce is like thick cream or mayonnaise. This is delicious over vegetables such as spinach, broccoli, and asparagus, or over almost any kind of fish.