Cookbook:Mock Hollandaise Sauce II

Ingredients

 * 200 g butter
 * 200 ml double cream
 * 6–8 egg yolks
 * Black pepper
 * Ground nutmeg

Procedure

 * 1) Melt the butter—it should not get brown, just melted.
 * 2) Add the cream and the egg yolks.
 * 3) Add the pepper and the nutmeg.
 * 4) Heat up with a finger in the sauce and do not stop mixing.
 * 5) When you cannot bear the heat, remove from the heat and serve.