1/2 cup butter
4 egg yolks
1/4 tsp. salt
2 tbsp. lemon juice
2 tbsp. prepared mustard
2/3 cup undiluted Carnation Evaporated Milk

Makes 1 1/2 Cups

Recipe from Cooking with a Velvet Touch (1964)

Melt butter in top of double boiler over hot water.  Remove from heat.  Beat the egg yolks slightly with a fork.  Add the salt, lemon juice and prepared mustard.  Stir the egg mixture into the melted butter.  Place over hot water.  Heat just enough to keep water in bottom of double boiler under the boiling point.  Beat the mixture with a rotary beater until thickened, about 3 to 5 min.  Add carnation and continue beating 2 min. longer.  Serve immediately over broccoli, green beans or artichokes.