|Egg yolks||2 , beaten|
|Brandy/Rum or sherry||1 Tablespoon|
In the top of a double boiler, over simmering, not boiling water, mix butter and honey.
Add egg yolks and salt, stirring until mixture is smooth and thick.
Lift top of double boiler out of bottom and cool sauce, stirring to prevent eggs from overcooking.
Add brandy, rum or sherry.
Beat egg whites stiff and gently fold them into sauce.
Use immediately, or egg whites will begin to break down.
Can be used as an alternate to cognac in Crepes Suzette recipe or as a topping for cake or puddings.