Caper Hollandaise

This recipe is simpler (and uses far less butter) than the Julia Child version I made a while back.  It matches wonderfully with smoked salmon and Eggs Benedict and many, many other wonderful things.

Caper Hollandaise

4 egg yolks
2 tablespoons capers, drained
juice of half a lemon
1/4 teaspoon dry mustard powder
1/4 teaspoon cayenne
1/4 cup butter, melted
1/4 cup 1% low-fat milk
½ teaspoon chopped fresh dill

Directions:
Add about 2” water to a small pot and bring to a low boil. Crack eggs into a small metal mixing bowl.

Cook’s Note: Select a pot and mixing bowl combination where the bowl can rest inside the pot but remain suspended several inches above the water to create a double boiler.

Beat egg yolks with a whisk until mixed. Add lemon juice, dry mustard, and cayenne to yolks. Whisk together to combine. Hold metal bowl over pot, and continue to whisk the eggs until they start to thicken. You will also see a small puff of steam come off the bottom of the mixing bowl and the eggs will leave ribbons on the side of the bowl when whisked. Once this stage is reached, remove from heat.

Melt butter in the microwave until liquid, about 10 seconds. Very slowly drizzle the butter into egg yolks a spoonful at a time, whisking to incorporate. Placing back on the double boiler and continue to whisk.

Slowly whisk in milk until smooth. Heat through while whisking until combined. Stir in capers and dill. Ladle several spoonfuls over eggs to serve.