Microwaved Hollandaise Sauce
|Lemon juice||1 Tablespoon|
1. Place margarine in 1-cup measure. Microwave uncovered on high (100%) until margarine is melted, 30 to 45 seconds.
2. Add lemon juice and water. Beat in egg yolk with fork. Microwave uncovered on medium (50%), stirring every 15 seconds, until thickened, 40 to 65 seconds. (Do not overcook or dip will curdle.) Cover and refrigerate until chilled but no longer than 2 days. Before serving, stir in 1 teaspoon hot water if necessary for smooth consistency. Refrigerate any leftover dip.