Hallelujah Hollandaise

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.
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