Mousseline Sauce - cooking recipe

Ingredients

1/2 c. butter
4 egg yolks
1/4 c. cream
1/4 tsp. salt
few grains cayenne
2 Tbsp. lemon juice

Preparation

Cream half the butter and beat in egg yolks 1 at a time; add cream, salt and cayenne.
Cook in double boiler until thickened, stirring constantly; add lemon juice and remove from heat.
Add remaining butter, cut into bits.
Serve with asparagus, broccoli or cauliflower.
Also good over eggs benedict.