Hollandaise Sauce ( quick )

Ingredients

4 Tbs butter ( 1/2 stick )
1 egg yolk
1 tsp lemon juice
2 tsp water
dash dry mustard (optional)
dash white pepper (optional)
pinch salt

Instructions

Microwave butter on high for about one minute until melted
While butter is melting, whisk remaining ingredients together in separate bowl.
When butter is melted, dump bowl into butter and whisk to combine.
Microwave on high for up to one minute, stopping to whisk every 10 seconds.
Usually has the right consistency after 30 seconds.

Notes

If using unsalted butter, add about 1/8 tsp salt ( or less ) before melting.

Fresh squeezed lemon juice makes a BIG difference.
Bottled should only be used as a last resort.

If sauce breaks ( usually from too much heat ), add more water ( 1-2 tsp ) and whisk until it forms an emulsion.