Easy Hollandaise Sauce Recipe

Instructions

1. Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe.
2. Add the egg yolks to a small non-reactive saucepan with water, lemon juice, and dijon, and whisk until well-combined.
3. Cut the butter into small pieces and add them to the egg mixture.
4. Place the pot over medium-low heat, whisking the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking constantly for about 3 minutes or until the mixture starts to thicken then immediately remove from heat. It should be thick enough to coat the back of a spoon.
5. Season with salt and cayenne pepper, adding more seasoning to taste. Serve right away or cover to keep warm. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.