Ingredients
Method
- Separate the eggs and place the yolks in a small non-reactive saucepan. Add the water, lemon juice, and Dijon mustard, and whisk until well combined.
- Add the butter pieces to the egg mixture in the saucepan.
- Set the pan over low to medium-low heat and whisk constantly. As the butter melts, the mixture will become frothy. If the butter starts to sizzle or the eggs begin to clump, lift the pan off the heat and keep whisking. Cook for about 3 minutes, until the sauce is smooth, slightly thickened, and coats the back of a spoon. To test, draw a line through the sauce on the spoon with your finger; the line should stay clear.
- Remove the sauce from the heat immediately. Stir in the salt and cayenne pepper, adjusting to taste. Serve right away or cover to keep warm. If the sauce becomes too thick, whisk in 1 teaspoon of warm water to thin it.
Nutrition
Notes
Use a non-reactive saucepan (stainless steel or enamel) to avoid a metallic taste from the lemon juice. If the sauce starts to separate, remove from heat and whisk in 1 teaspoon of warm water until it comes back together. Hollandaise is best served fresh; refrigerate leftovers in an airtight container within 2 hours and use within 2 days. To reheat, warm gently over very low heat or in a double boiler, whisking often; do not let it simmer or boil. This sauce is delicious over steamed asparagus, grilled salmon, or poached eggs on sourdough toast.