Pepper Bay Hollandaise Sauce

Another recipe created on a whim of late nite hunger.

7 tbsp butter

3 egg yellows

1 tsp sour cream

1/4 tsp lemon juice

1/2 tsp old baycoarse pepper to taste and sight

4 or 5tbsp cold water

melt butter in skillet, cover and set aside (cover tightly to keep in heat). Combine water and egg yellows in a pan and wisk until it doubles in size. wisk in butter, sour cream, lemon juice, old bay and lastly pepper. when mixed set aside to thicken. serveover eggs, bicuits, grilled chicken or whatever you please! Enjoy!