Hollandaise Sauce
Serves 6
Ingredients
Method
2 Eggs (Large , Yolks )
30 ml. Water(Warm)
30 ml. Lemon Juice
½ tsp. Mustard (Dijon)
115 g. Butter (Unsalted)
¼ tsp. Salt (Fine Sea Salt)
Cayenne Pepper 1/8 of a teaspoon
In a small saucepan place the egg yolks, water, lemon juice, and dijon, and whisk until well-combined.
Cube the butter and add to the saucepan.
Whisk the mixture constantly over a medium high heat. Continue for about 3 minutes until the mixture begins to thicken and coats the back of a spoon, then remove from the heat immediately.
Add the cayenne pepper and season to taste. You can serve it immediately or keep it warm. If the sauce begins to get too thick add a teaspoon of warm water to loosen it.