Instructions: 1. Combine the egg yolks and cornstarch in the top of a double boiler. Beat with a whisk until the mixture is light and frothy.

2. Add the hot broth or water, beating with a whisk all the time. Cook over simmering water until the sauce starts to thicken. Never let this sauce come anywhere near boiling-it will curdle.

3. Add the lemon juice and cayenne. Correct the seasoning.

4. Garnish with dill and serve.

NOTES : Serve with Keftedes

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.