| 1 | Put lemon juice, peppercorns and mace into a small saucepan. |
| 2 | Bring to a boil and boil until liquid is reduced by half. |
| 3 | In a bowl, combine egg yolks with 1 tablespoon of butter and beat well. |
| 4 | strain hot lemon liquid into butter mixture, beating constantly with a wooden spoon. |
| 5 | Place pan over a very low heat and gradually add small pieces of remaining butter, whisking well until sauce is thickened and smooth. |
| 6 | (if mixture gets too hot at this stage it will curdle and separate. |
| 7 | To prevent this from happening, keep removing pan from heat while beating in butter to ensure gentle cooking). |
| 8 | add cayenne pepper to sauce and mix well. |
| 9 | Turn mixture into a warm serving dish. |
| 10 | Garnish with lemon slice, if desired, and sprinkle with paprika. |
| 11 | makes 2/3 cup. |
| 12 | note: this rich egg and butter sauce requires great care during cooking to achieve delicious results. |
| 13 | Serve warm or cold with poached salmon, asparagus or globe artichokes. |
