|Lemon juice||3 Tablespoon|
|Chiffon margarine||1 Cup (16 tbs)|
Blend egg yolks, lemon juice and salt together in small saucepan.
Cook, stirring constantly, over low heat until margarine melts and sauce thickens.
Serve: hot or at room temperature.
Any leftover sauce may be stored in refrigerator.
Stir in small amount of hot water to serve.