Quick mustard hollandaise for eggs benedict or steamed asparagus:

1. Crack 4 eggs and one extra yolk into a metal bowl with the juice of three-four lemons. Add LOTS of creamy mustard, I used a tarragon dijon. Salt, pepper.
2. Optional additions: capers, dill.
3. Set bowl over a pot of simmering water (double boiler) and whisk continuously until the sauce just BARELY thickens (10 min.?)
4. Immediately remove from heat and add 4 T of butter one at a time.