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Quick Hollandaise Sauce

1/2 cup butter, melted
2 tablespoons lemon juice
1/8 teaspoon salt
3 large egg yolks

1. In small saucepan, melt butter; add lemon juice and salt and heat until bubbly. Add slowly to egg yolks*, beating constantly, until thick and smooth. Serve as soon as possible.

Makes about 1 cup.

*EGG SAFETY NOTE: There is no need to heat the egg yolks in a saucepan; the butter, heated until bubbling, cooks the egg yolks slightly.