Creolaise Sauce

• 1 1/4 cups butter, approximately
• 8 egg yolks
• 1 tablespoon water
• 2 tablespoons lemon juice
• 13 cup Creole style mustard
• 3 dashes hot pepper sauce

1. Melt butter over low heat; let white milk solids settle to the bottom.
2. Skim white froth off surface.
3. Pour off clear yellow liquid, leaving sediment in pan.
4. Set aside 1 cup clarified butter.
5. Combine yolks and water in top of double boiler and whisk over warm water, until mixture is thick.
6. Set in pan of ice water to halt cooking process.
7. Gradually add clarified butter, stirring constantly, then stir in lemon juice, mustard and hot pepper sauce; warm over hot water.

butter, egg yolks, water, lemon juice, creole style mustard, pepper sauce

Taken from cooking.nytimes.com/recipes/6233 (may not work)