Creamy Hollandaise Sauce

2 egg yolks
1 3-oz package cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt

In small saucepan, blend egg yolks, one at a time, into cream cheese, beating vigorously after each addition. Blend in lemon juice and salt. Cook over low heat, stirring vigorously, until sauce thickens.

I usually use and 8-oz package and 4-5 large egg yolks. Sometimes it needs to be thinned with a little milk.