Hollandaise Sauce

Instructions

1. Prepare a double boiler
   Fill a saucepan with 1-2 inches of water and bring to a gentle simmer. Place a heat-proof glass or metal bowl on top, ensuring the bottom of the bowl doesn't touch the water.
2. Whisk the egg mixture
   In the bowl of your double boiler, combine the egg yolks, water, and lemon juice. Whisk vigorously until the mixture becomes light and frothy, about 1-2 minutes.
3. Cook the egg mixture
   Continue whisking over the simmering water until the mixture thickens enough to coat the back of a spoon and reaches about 160°F (71°C). This should take about 3-4 minutes. Be careful not to overheat, or the eggs will scramble.
4. Add the butter
   Remove the bowl from heat. Slowly drizzle in the hot melted butter while whisking constantly. Start with just a few drops, then add the rest in a thin stream. The sauce will thicken as you add the butter.
5. Season the sauce
   Whisk in the salt, white pepper, and optional cayenne and Dijon mustard. Taste and adjust seasonings if needed. If the sauce is too thick, whisk in a few drops of warm water.
6. Serve or hold
   Use immediately or keep warm by placing the bowl over a pan of warm (not hot) water. If the sauce starts to separate or thicken too much, whisk in a teaspoon of hot water to bring it back together.