Easy Hollandaise Sauce

Separate the Eggs - Add the egg yolks to a small non-reactive* saucepan with water, lemon juice, and Dijon, and whisk until well-combined.

Add the Butter - Cut the butter into small pieces and add it to the egg mixture.

Cook the Hollandaise - Place the pot over low to medium-low heat and whisk constantly. As the butter melts, the mixture will become slightly frothy. If the butter begins to sizzle or the eggs start to clump, lift the pan off the heat and continue whisking. Cook for about 3 minutes, until the sauce is smooth, slightly thickened, and coats the back of a spoon. Draw a line through the sauce on the spoon with your finger; it should stay clear.**

Remove the sauce from the heat immediately. 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.