This recipe works very well and can be thinned if desired. I recommend using “pastured raised” eggs. This will give the sauce a nice, bright yellow color.  Store-bought eggs–not so much! Here, I used the sauce over fresh asparagus, but it can be used over poached eggs, as in Eggs Benedict, over fish, or a variety of other foods.

QUICK WHOLE-EGG HOLLANDAISE
(adapted from The Joy Of Cooking, Rombauer, Becker, and Becker)

Whisk ingredients below until thoroughly blended:
3 whole eggs
4-5 teaspoons lemon juice
3 tablespoons water

In a nonstick skillet, melt over low heat:
6-7 tablespoons butter

Add egg mixture SLOWLY, stirring continuously until sauce has thickened. Then add:
½ teaspoon salt