Easy Hollandaise Sauce

• ¼ cup butter or margarine

2 egg yolks

¼ teaspoon salt

1 tablespoons lemon juice

2 tablespoons cream or evaporated milk

1. In a 1-quart saucepan, melt the butter over low heat.
In a small mixing bowl, combine the egg yolks, salt, lemon juice and cream. Mix well. Add the egg mixture to the saucepan, stirring constantly until the mixture is smooth and has the consistency of light cream.