I've been having a lot of fun with eggs lately, making things like curds and puddings out of them. So I decided to try a egg based sauce. I didn't have a recipe in front of me so I guessed, turned out pretty tasty!

3 whole eggs
1/4 cup of lemon juice
1/3 cup of NF mayonaise (or full fat if you're so inclined)
1tsp mustard (I used dijon)
pinch of salt
plenty of pepper

Hardware:
Double boiler
instant read thermometer

Put all the ingredients in the top part of a double boiler (I use a metal mixing bowl and put it into, or on top of another pan with hot water).

Mix thoroughly in a blender or with a stick blender... or something!

Once the water in the bottom pan is boiling turn it down and put your metal pan on top. Start stirring and keep watch of the time. Mine took 3 minutes, but it went a lot faster than I thought, I usually aim for 10 minutes on these things. I don't really know how to do this, this is just what I found works for me.

You want the egg mixture to slowly go up in temperature while you stir it. If it goes too fast, or too high, it will curdle. I usually fuss with the heat until it is going up really slowly (once it hits about 120), then I turn it up a bit based on time.

Now, I actually got this mixture to 155 (don't let it go beyond 160!) in 3 minutes and it didn't curdle. I think maybe some of the ingredients made it a little less likely to curdle. But normally, you want to take your time. And take it off the heat a bit before 160 because it may still go up a few degress.

The sauce thickens becomes the consistency of yogurt. Its great on fish, poultry, eggs, maybe even beef and pork.

Next time I'll probably consult a real recipe and adjust accordingly. But this was very tasty! I think vinegar would have worked in place of lemon juice.