|Butter||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Pepper white||1 Dash|
1. In small bowl, place butter or margarine; cover with waxed paper. Cook at high (100% power) 1 1/2 to 2 minutes until butter melts and is bubbly.
2. In another small bowl, with wire whisk, beat egg yolks, milk, lemon juice, salt, and pepper until smooth.
3. With wire whisk, gradually add hot butter or margarine to egg-yolk mixture, beating egg yolk mixture constantly until it is smooth and thickens slightly.
4. Cook sauce at medium (50% power) 45 to 60 seconds until it thickens, stirring briskly with wire whisk every 15 seconds. Serve immediately over poached eggs, chicken, fish, or vegetables. (Sauce will become very thick upon standing.)