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1
It is important to use a double boiler for this sauce.
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2
You can make your own double boiler by fitting a heat safe bowl over a saucepan of simmering water.
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3
The water should not touch the bottom of the top bowl.
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4
In the top part of the double boiler add egg yolks, cream, lemon, salt, pepper, hot sauce and cajun seasoning.
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Whisk well and let sit at room temperature 15 to 20 minutes.
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6
This helps to stabalize the yolks and thicken them some.
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7
Place yolk mixture over simmering water, whisking at all times until foamy and starting to thicken, about 3 to 5 minites If at any time mixture seems to be thickening to much remove from heat and add drops of simmerng water from bottom of double boiler and whisk until smooth.
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8
Off heat drizzle in warm butter, whisking vigorously until all butter is added and is creamy and thick.
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9
This sauce should be served as soon as possible, it can not be reheated or it will seperate.
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10
However you can keep it warm for about an hour by placing in a heat proof serving dish, place dish in pan of very hot water.
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11
If it becomes to thick whisk in a bit of very hot water.
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12
Serve with steamed, blanched, roasted, grilled or sauteed vegetables.
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13
Also serve with roasted sauteed or grilled meats.
