Chantilly Sauce

2 Egg yolks
1 Teaspoon Fresh lemon juice
1 Dash Hot pepper sauce
2 Teaspoon Water
Salt; to taste
Freshly-ground black pepper; to taste
1 Stick Butter; melted
1/4 Cup Whipped heavy cream
1 1/4 cups of sauce.
20 Fat; 0 Other Carbohydrates

In a stainless steel bowl set over a pot of simmering water, whisk the egg
yolks with the lemon juice, hot pepper sauce, and water, until pale yellow
in color. Season with salt and pepper. Be careful not to let the bowl touch
the water. Remove the bowl from the pot and whisking vigorously, add the
butter, 1 teaspoon at a time, until all is incorporated. Fold in the whipped
cream.