DZ's E-Z hollandaise sauce

I came up with this recipe after seeing so many recipes that were complicated and hard to make. This easy recipe comes out perfect every time and takes only minutes to prepare.   It is also lower calorie because I use only a teaspoon of whipped butter.  Believe me, it still tastes yummy!

In a metal bowl combine the following:

6 tsp. water

1/2 tsp. dijon

2 egg yolks

1 tsp. whipped butter

Juice of 1/3 of lemon

cayenne (to taste)

1/4 tsp. salt

1/4 tsp. dried chives

1/4 tsp. dried parsley

Using a whisk, stir ingredients in a metal  bowl until well combined.  Place a pot filled with water on the stove and turn on high.  Once the water is boiling and using a pot holder -- because the silver bowl will get hot -- hold the bowl containing your ingredients with one hand  and let it sit just over the top of the boiling water and with your other hand, whisk the ingredients in the bowl. 

The sauce will thicken before your very eyes and will be ready in less than two minutes. 

NOTE:  You must whisk the sauce constantly or the eggs will coagulate or the sauce will stick to the sides and thicken too much, or your sauce will have lumps.  If the sauce is too thick for your likening, just add a little water.

Yield:  2 servings

To serve:  On poached eggs, with steamed vegetables, or on the side, with steak, chicken or fish.