2 Egg yolks
1 tb Lemon juice
1/2 ts Dry mustard
1/8 ts Salt
1/2 c 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.
