Fish Sauce No. 1

The hard-boiled eggs can be cooked up to 3 days ahead and stored peeled in an airtight container in the refrigerator. The drawn butter base can be made up to 2 hours ahead and kept warm over a double boiler with occasional whisking. Do not add the eggs and seasonings until just before serving.

This sauce does not store well and is best served immediately. If necessary, refrigerate leftovers in an airtight container for up to 1 day. Reheat very gently in a double boiler over low heat, whisking constantly to prevent the butter from breaking. The texture may not be as smooth after reheating.