Makes about 1 cup

Hollandaise sauce is a heart attack waiting to happen, but boy, what a way to go!  It is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent.  Classically it is seasoned with a touch of salt and a whisper of cayenne pepper.  I add a wee pinch of dill weed, fresh or dry, to mine as well.  Hollandaise is a classic French sauce however it derived its name from the fact that it was very similar to a Dutch sauce.

Making Hollandaise sauce isn’t really difficult, however you must remember that it, has a mind of its own and on occasion my defy all your best efforts and separate no matter how careful you are.  When this happens I just put it in the blender and then pour it through a sieve and don’t tell anyone what happened.

3 egg yolks

The strained juice of 1 large lemon, or to taste

4 tablespoons of warm water

1 cup, (2 sticks) butter, melted

Kosher Salt  to taste

Cayenne  to taste

Dill Weed  to taste (optional)

Place the egg yolks in a heatproof glass bowl and whisk until they have turned a pale yellow, about 1 minute.  Begin adding the warm water, 1 tablespoon at a time.  Place the bowl over barely simmering water and continue whisking until somewhat thickened, about 2 to 3 minutes.  Remove from the heat and whisk in the lemon juice and begin adding the melted butter, 1 tablespoon at a time, whisking continually.  Season to taste with salt, cayenne and dill weed.