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1½ cups
Easy
Published 1966
Place the butter, cream, Tabasco and salt to taste in a small skillet. Bring to a boil and stir gently with a wire whisk until the mixture has the consistency of a rich cream sauce.
Remove the skillet from the heat; stirring rapidly with the whisk, add the egg yolk. Continue stirring and return briefly to the heat. Do not let the mixture boil. Remove