To Make One Quart. - Procure one and one-half pounds of butter, and yolks of six eggs, one pinch of mignonette pepper and one-quarter ounce of salt, three tablespoonfuls of good vinegar.

Put the salt, the mignonette, the vinegar, and three table-spoonfuls of water in a small saucepan, and reduce by three-quarters on the fire. Move the saucepan to side of the fire and add a spoonful of fresh water and the yolks of eggs. Work the whole with a whisk until the yolks thicken and have the consistence of cream. Then remove the saucepan to a tepid place and gradually pour the butter on the yolks stirring briskly the while. When the butter is absorbed, the sauce should be thick and firm. It is brought to the correct consistence with a little water, which also lightens it slightly, but the addition of water is optional. The sauce is completed by a drop of lemon juice, and it is then rubbed through a sieve.