Quick Whole Egg Hollandaise

Yields: 1 cup

Place in a bowl and whisk until thoroughly blended and pale yellow:
2 large eggs

4 tablespoons fresh lemon juice

1 tablespoon prepared mustard

1/2 teaspoon salt
3 tablespoons water

1 pinch cayenne

In a heavy nonstick skillet, melt over low heat:

1/2 cup butter



Slowly add the egg mixture, stirring constantly until the sauce has thickened and a spoon dragged along the bottom of the pan leaves a trail. Do not overcook.

Note: for a richer sauce use 3 egg yolks instead of whole eggs.