10-Second Hollandaise

1. 1

   Melt butter in a pan over medium heat or in a microwave oven.

2. 2

   Put egg yolks, 1 tablespoon lemon juice, 1 tablespoon water, and mustard in a blender or food processor.

3. 3

   Whirl on high speed to blend, then add butter in a slow, steady stream.

4. 4

   Add remaining lemon juice, cayenne, and salt to taste; whirl just to blend. Use at once or store in a thermos up to 30 minutes.

5. 5

   Nutritional analysis per tablespoon.

No additional tips available.