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Hollandaise Sauce
Ingredients
Makes ⅓ pint (¾ cup)
4 oz. (½ cup) butter
3 egg yolks
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon dry mustard
Method
Cut the butter into pieces and cook on LOW for 25 to 30 seconds until soft but not melted. Beat the egg yolks with the lemon juice, salt and mustard and strain into the softened butter.
Stir well. Cover the bowl with waxed or greaseproof paper and cook on LOW for 15 seconds. Stir. Cook for a further 20 seconds, stir and repeat until the sauce is hot. Remove from the oven and beat until light.
The sauce may be stored covered in the refrigerator and reheated in the microwave oven on HIGH for about 1½ minutes.
On microwave ovens without variable control and with an output of 650 watts or more, cook on HIGH for only 5 or 10 seconds during each cooking period.