Instructions: Concerned about their carbohydrate intake instead of fat. (Yes, there really are some of us out here:) If youre old enough, this is probably the way your mother
*used* to cook. Happy Lowcarbing and Bon Appetit!

Melt butter in top of double boiler over hot, not boiling water. (Or just use a non-stick pan on direct low heat source.) Add egg yolks one at a time beating with whisk after each addition. Add 1/4 cup water and cream.

Continue to whisk until sauce begins to thicken, approx. 7 - 10 minutes. If you prefer a thicker sauce, add arrowroot mixed with additional 1T. of water and add to sauce. The added carbs are minimal but the texture of the sauce is a bit thicker. Add nutmeg for garnish if desired.

TIP: Use only
real butter to achieve the thickest consistency of sauce.

NOTES : Dr. As recipe calls for using a double boiler. Im always in a hurry and use a regular, non-stick pan with the same success.

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