1 lb. fresh broccoli
1/4 c. water
1/2 c. butter or regular butter
2 egg yolks
1 tbsp. lemon juice
2 drops Tabasco sauce
1/8 tsp. salt

Remove leaves from broccoli and cut off tough lower ends of stalks. Peel skin from lower portion of stalks. For even cooking, split each stalk in half to 1" from floweret.

Arrange broccoli in 12"x8"x2" (2 quart) glass baking dish with stalks to outside of dish and flowerets to center. Pour water over broccoli. Cover with plastic wrap, turning back one corner to allow for escape of steam. Microwave at high setting 5 minutes.

Rearrange broccoli, moving to outside pieces to center. microwave at high setting 3 to 6 minutes more, or until tender. Let stand on wooden board or heatproof surface, covered, while preparing sauce.

Place butter in 2 cup glass measuring cup. Microwave at high setting 1 minute or until melted.

Combine egg yolks, lemon juice, Tabasco and salt in 1 quart glass bowl; beat well. Gradually add melted butter to yolk mixture, beating with wire whisk.

Microwave at medium setting (50 percent power) 1 minute or until sauce thickens, stirring after 30 seconds. Arrange broccoli on platter. Stir sauce and pour over broccoli. Makes 4 servings.