Cream two tablespoons of butter.
To the beaten yolks of two eggs
add one tablespoon of cold water,
three tablespoons of tarragon vinegar,
one-quarter of a teaspoon of salt,
a dash of cayenne, and one-eighth
of a teaspoon of mustard.
Beat well and cook in a double
boiler until very thick.
Remove from the fire and stir
in the creamed butter. When very cold,
add two-thirds of a cup of whipped cream.
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