Easy Hollandaise Sauce
1 stick Butter, divided into 4
4 large Egg Yolks
1/2 Cup Heavy Cream
2 TB Lemon Juice
1 tsp Dijon Mustard
Melt butter in 1 qt micro safe bowl.
Separate the eggs, placing the yolks in a small bowl and setting the whites aside for another use.
Beat the yolks well and add to the butter, stirring well.
Add cream and lemon juice, stirring well.
Microwave the mixture uncovered on high about 1-2 minutes until thick, stirring every 20 seconds. Stir in the mustard.