Preparation / Directions:
1. Place the butter in a 2-cup glass measure and microwave, uncovered, on high for 30 seconds. Remove the butter from the micowave and stir until completely melted.
2. Separate the eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a fork, then add, along with the lemon juice and cream, to the butter and stir well. Microwave the mixture, uncovered, on high, for 1 minute, stirring every 15 seconds with a fork. When ready, the sauce will be just slightly thick.
3. Remove the sauce from the microwave and stir in the mustard. Cover with plastic wrap and set aside until ready to serve.
Makes about 1 cup.
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