yet quite tasty sauce that is perfect for fish
and even as a simple dip.
In a saucepan cook slowly, until reduced to one-third original volume the following:
Strain into clean saucepan, pressing solids to force liquid out.
Bring back to a boil. In a blender, whiz 8 egg yolks at high speed
while adding hot mixture in a thin stream. Then add in a thin stream
clarified butter made from 1/2 pound butter. Bottle hot.
And don't throw away the egg whites, you can use that to make meringue.