Put egg yolk and cream in heavy ceramic bowl in double boiler. Stirring (not beating) eggs continuously, bring water to a simmer (do not boil). Stir mixture continualy so a film doesn't develop on bottom. When eggs have thickened to consistency of very heavy cream, begin to add butter, one pat at a time, letting each one melt before adding another one. Add lemon or lime juice one drop at a time, stirring. Immediatly remove from heat. Add salt and pepper to taste.
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