Hollandaise sauce #1

4 Servings

Ingredients

Quantity	Measure	Ingredient
2		Egg yolks
1	tablespoon	Lemon juice
½	teaspoon	Dry mustard
⅛	teaspoon	Salt
½	cup	Butter*

Directions

*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.