Hollandaise Sauce

¼ lb. butter

3 egg yolks

1 tsp. lemon juice

¼ tsp. salt

Pepper

Melt butter.  Combine rest of ingredients in a blender and whirl at high speed, adding butter through the feed hole until blended.

This one is perfect for asparagus... and those Sunday mornings you just need to have eggs benedict.  For that, just pour the hollandaise sauce over toasted english muffin halves topped with a slice of black forest ham and 1 poached egg, Read the paper, stretch, yawn...

Serve with:  Asparagus, eggs, salmon, seafood...