| 1 |
Melt the butter and margarnie in a 1-quart saucepan over low heat. Raise heat and bring to a rapid boil. Remove from heat and cool 5 minutes. Skim foam from the top and discard. Pour butter into a large glass measuring cup and set aside. |
| 2 |
Meanwhile, in a medium-size stainless steel mixing bowl or in the top of a double boiler, combine all the remaining ingredients. Mix together with a metal whisk until blended. |
| 3 |
Place bowl over a pan of slowly simmering (hot boiling) water. (Bowl must never touch the water.) Vigorously whisk the egg mixture, picking up the bowl frequently to let the steam escape; whip until the egg mixture is very light and creamy and has a sheen, about 6 to 8 minutes. (This amount of beating is important so that the cooked eggs will beter be able to hold the butter.) Remove bowl from the pan of hot water. Gradually ladle about 1/4 cup of the butter mixture (use the top butterfat, not the butter solids on the bottom) into the egg mixture while vigorously whipping the sauce; make sure the butter you add is well mixed into the sauce before adding more. Continue gradually adding the surface butterfat until you've added about 1 cup. |
| 4 |
So that you can get to the butter solids, ladle out and reserve about 1/2 cup surface butterfat into a separate container. (The butter solids add flavor and also thin the sauce.) Gradually ladle all but 1/3 cup of the bottom solids into the sauce, whisking well. (Use any remaining bottom solids in another dish.) Then gradually whisk in enough of the reserved top butterfat to produce a fairly thick sauce. (The butterfat thickens the sauce, so you may not need to use it all.) Serve immediately (or as soon as possible, keeping the sauce in a warm place, such as on top of the stove, until ready to serve). |
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