Place 1 large (5 to 6-inch) dried red New Mexico or California chile in a 9-inch square baking pan

Bake in a 300F oven until chile smells toasted (about 4 minutes)

Let cool slightly

Discard stem and seeds

Crumble chile into small pieces. In a blender, combine chile pieces, 1 tablespoon hot water, 1/2 teaspoon ground cumin, 2 teaspoons lemon juice, and 1 egg yolk

Puree until smooth

With blender on high speed, slowly add 1/2 cup (1/4 pound) melted butter or margarine in a slow, steady stream, until well blended

Use hot or at room temperature for Eggs Benedict or fish dishes

Makes 3/4 cup.