1/2 c. butter
2 egg yolks
1 tbsp. milk
2 tsp. lemon juice
1/8 tsp. salt
Dash white pepper

Place butter into small microwave-safe bowl. Cover with wax paper and cook on high 1 1/2 minutes or until butter melts and is bubbly. Beat remaining ingredients in another small bowl, until smooth. Slowly add hot butter to egg-yolk mixture until smooth and slightly thickened, using a wire whisk.

Cook sauce at medium for 15 seconds. Stir with whisk. Cook 30 more seconds, stir with whisk. Serve over asparagus, eggs or chicken.