Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Egg yolks |
| 1 tablespoon | Lemon juice |
| ½ teaspoon | Dry mustard |
| ⅛ teaspoon | Salt |
| ½ cup | Butter* |
*I admit it, I have used margarine, instead. Into container of electric blender measure yolks, juice, mustard & salt. Microwave butter (on HIGH) in glass measuring cup 1-2 minutes, until hot & bubbly. Turn electric blender to highest speed and GRADUALLY add butter, mixing well until Hollandaise is creamy and thickened. Serve over fresh asparagus, Eggs Benidict, Filet Mignon, etc.