Quick Whole-Egg Hollandaise
About 1 Cup

Even paler in color than the sauce in the above recipe; but it does, once and for all, solve the problem of what to do with those extra whites. Place in a mixing bowl and whip with a fork until thoroughly blended and pale yellow:
3 whole eggs
4 or 5 teaspoons lemon juice
3 tablespoons water

In a heavy nonstick coated skillet melt over low heat:
6 or 7 tablespoons butter
Add egg mixture slowly, stirring continuously until sauce has thickened. Do not overcook. Before serving add:
½ teaspoon salt
Season to taste