Hollandaise Sauce

bill posted 03-01-99 9:55 PM

Hollandaise Sauce

1/4 Cup butter or margarine
1/4 Cup light cream (regular milk works)
2 egg yolks, well beaten
1 Tbsp. lemon juice
1/2 tsp. dry mustard
1/4 tsp. salt

In 4 cup glass measure, cook butter on High (max power) 1 minute, or until butter is melted. (Cover with a piece of waxed paper to avoid splatter).

Add remaining ingredients. Beat with wire whisk (or electric mixer) until smooth.

Cook on 70 (roast) 1 minute. Beat well with whisk. Repeat cooking at 70 for 15 second intervals until sauce is thick and smooth (keep whisking). This may take two or three more times at repeating the 15 second thing.

You'll know when it's done because it will be thick and creamy and wonderful.

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