Instructions: Put lemon juice, peppercorns and mace into a small saucepan. Bring to a boil and boil until liquid is reduced by half. In a bowl, combine egg yolks with 1 tablespoon of butter and beat well.

Strain hot lemon liquid into butter mixture, beating constantly with a wooden spoon. Place pan over a very low heat and gradually add small pieces of remaining butter, whisking well until sauce is thickened and smooth. (If mixture gets too hot at this stage it will curdle and separate. To prevent this from happening, keep removing pan from heat while beating in butter to ensure gentle cooking.)

Add cayenne pepper to sauce and mix well. Turn mixture into a warm serving dish. Garnish with lemon slice, if desired, and sprinkle with paprika.

Makes 2/3 cup.

NOTE: This rich egg and butter sauce requires great care during cooking to achieve delicious results. Serve warm or cold with poached salmon, asparagus or globe artichokes.

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