Ingredients
Method
Prepare the base
- In a small non-reactive saucepan (avoid aluminum, cast iron, or copper), whisk together the egg yolks, lukewarm water, fresh lemon juice, and Dijon mustard until smooth and well combined.
Cook the sauce
- Add the butter pieces to the egg mixture. Place the pan over low to medium-low heat and whisk constantly. As the butter melts, the sauce will become slightly 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, whisking continuously, 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 pan 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 thickens too much, whisk in 1 teaspoon of warm water to thin it out.
Nutrition
Notes
Substitutions: For a richer flavor, use half the butter as browned butter. Storage: Hollandaise is best fresh; refrigerate leftovers in an airtight container within 2 hours and use within 2 days. Reheat gently over very low heat or in a double boiler, whisking often—do not let it simmer or boil. Common mistake: If the sauce separates, remove from heat and whisk in 1 teaspoon of cold water until it comes back together. Serving suggestions: Drizzle over poached eggs on toast, steamed asparagus, grilled salmon, or roasted artichokes. Make-ahead: Not recommended, but you can hold it warm for up to 30 minutes off the heat, whisking occasionally.