1/3 c. butter
1 1/2 tbsp. lemon juice
2 egg yolks, lightly beaten
1/8 tsp. salt
Dash of red pepper

Place butter in 1 quart glass bowl, microwave at high 1 minute or until melted. Add lemon juice and stir well.

Combine egg yolks, salt and red pepper; gradually add to butter mixture, stirring constantly with a wire whisk. Microwave at MEDIUM LOW (30% power), 1 to 1 1/2 minutes, stirring at 30 second intervals with wire whisk. Serve over cooked meat or vegetables. Yield: 1/2 cup.