286: Hollandaise Sauce; Source: https://natashaskitchen.com/hollandaise-sauce/
| egg yolks | 2 | ea | | water, warm | 2 | tbsp | | mustard, dijon | 1/2 | tsp | | lemon juice | 2 | tsp |
| butter, unsalted | 1/2 | c | | salt | | to taste |
| pepper, cayenne | 1/8 | tsp | |
Directions:
Separate the Eggs – add yolks to a small saucepan and save whites for another recipe.
Add water, lemon juice and Dijon and whisk together until well combined.
Add Butter – Slice the butter into small pieces and toss them into the saucepan.
Cook the Hollandaise – Place saucepan over medium-low heat, whisking the sauce constantly and vigorously until the melted butter turns the mixture frothy. Continue whisking until the sauce just starts to thicken and coats the back of a spoon.
Remove the Sauce from Heat – Once thickened, immediately remove the sauce from heat and season it with more cayenne pepper and salt to taste.
Serve immediately or cover to keep warm.
