Hollandaise

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Step 1

In a heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water, lemon juice, mustard, chopped tarragon and cayenne until slightly thickened, about 2 minutes. Gradually add the butter, whisking constantly until fully incorporated, about 5 minutes. If the sauce is too thick, whisk in warm water, 1 teaspoon at a time, until the sauce is just pourable. Season with salt.