Easy Hollandaise Sauce

Fill a saucepan with about 1-2 inches of water and bring it to a simmer over medium heat. The water should not touch the bottom of the bowl you'll use for the double boiler.

Place a heatproof bowl (glass or metal) over the simmering water. Ensure the bottom of the bowl does not touch the water.

In the heatproof bowl, whisk together the egg yolks, lemon juice, and water until well combined and slightly lighter in color.

Place the bowl over the simmering water and whisk continuously. The goal is to gently cook and thicken the yolks without scrambling them. This should take about 5-7 minutes.

The mixture should thicken to a consistency similar to thin custard or a light sauce. It should coat the back of a spoon.

While whisking the yolk mixture, slowly drizzle in the melted unsalted butter, a little at a time. Continue whisking constantly to emulsify the butter into the sauce.

Keep whisking until all the butter is incorporated and the sauce is smooth, thick, and glossy. If the sauce becomes too thick, you can whisk in a teaspoon of warm water.

Remove the bowl from the heat. Season the hollandaise sauce with salt and a pinch of cayenne pepper to taste. Whisk to combine.

Hollandaise sauce is best served immediately. It can be kept warm in a thermos or a double boiler on very low heat for a short period.