Makes 2 cups

INGREDIENTS:

½ cup butter (one stick) 

1 tbsp distilled vinegar

3 egg yolks

2 tbsp Guelaguetza Black Mole Starter

¼ cup water

¼ tsp sea salt

pinch cayenne pepper

pinch black pepper

DIRECTIONS:

1. Add the butter to a small pot and set to medium heat. Once the butter reaches a simmer, the white milk solids will begin to settle at the bottom. After the melted butter becomes golden and translucent, carefully pour out the clarified butter onto a separate container making sure not to incorporate the milk solids left at the bottom of the pot. Toss out the milk solids and add the clarified butter back to the pot with the mole paste. Whisk together on low heat until the paste had broken up.
2. Fill a small pot up a quarter of the way with water. Put on medium heat.
3. Add the egg yolks and vinegar to a clean medium bowl. Place the bowl on top of the pot (double boiler) and whisk until the yolks are completely mixed. 
4. Slowly drizzle in the clarified mole butter while whisking vigorously. The mixture should thicken and double in size. 
5. Remove from heat and add the salt, cayenne and black pepper. Add warm water if the sauce becomes too thick. Serve immediately.