In a clear quart container, combine ½ Cup of melted butter, ¼ Cup of water and 1-Tbsp lemon juice.
Nuke on high for about 3 minutes, or until mixture boils.
Remove from microwave and gradually whisk in 3 egg yokes. Cook on low heat, occasionally whisking, for 1 minute.
Serve over asparagus or grilled salmon.
This recipe works just fine over a gas flame, making it even easier to whisk as it cooks.
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