Serves: 8
Total Calories: 101

1 stick butter, divided
2 egg yolk, save or discard whites
1 teaspoon Dijon style mustard
1 tablespoon lemon juice

Melt in a small frying pan over a low fire, 1 tablespoon butter cut from a 1/4 pound cube remove from heat. Separate 2 eggs (save or discard whites) and stir yolks and 1 teaspoon Dijon-style mustard smoothly into butter. On the prongs of a fork, spear remaining 7 tablespoons firm butter and replace pan over low fire. Vigorously stir butter as it slowly melts, blending thoroughly throughout egg mixture until sauce thickens slightly. Remove pan from heat stir in about 1 tablespoon lemon juice.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish

Nutritional Facts:

Serves: 8
Total Calories: 101
Calories from Fat: 100

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Basco's Teriyaki Marinade
Basil/Garlic Butter
Beef Brisket Rub
Beer Batter
Begman's World Class Meat Marinade
Cache Basin Sheep Rub
Captian Bob's Tempura Beer Batter
Cee Dub's Grill Marinade
Cee Dub's Italian Red Sauce?
Cee Dub's Pepper Steak Marinade
Cornstarch Gravy
Dick's Hot Mustard
Easy Frying Pan Hollandaise
Garlic Butter
Grilled Chicken Marinade
Herb Butter
Home Made Cheese Sauce
Howard's Fish And Seafood Rub
Prime Rib Rub
Quick Camp White Sauce And Basic Brown Sauce With Variations
Quick Meat Marinade
Red Wine Marinade
Sausage Gravy
South Of The Border Rub
Southwest Marinade
Sweet & Sour Marinade
Texas Barbecued Brisket Rub
Tomato Mustard