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Directons:

In a saucepan combine the butter, mustard, lemo juice, seasoning and herbs, Place the saucepan in a skillet containing simmering waer ( or se a double boiler) and stir with a wire whisk until the butter has melted. 

Beat the egg yolks unitil thick and lemon colored and stir them into the butter-mustard mixture.  Continue beating vigorously over barely simmering water until the sauce thickens.  Serve immediately over poached salmon or trout.

3/4 to 1 cup