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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
2 tablespoons white wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
3 large egg yolks, beaten lightly |
1 cup butter, at room temperature,cut into 12 pieces |
fresh lemon juice |
cayenne pepper |
Directions:
1. In a small saucepan, combine vinegar, 2 tblsps water, salt and white pepper and reduce over moderately-high heat to about 2 tblsps.
2. Remove from heat and add 1 tblsp cold water.
3. Add yolks and cook mixture over very low heat, whisking, until it is thickened.
4. Whisk in butter, one piece at a time, over low heat, lifting pan occasionally to cool mixture and making sure each piece is melted before adding next.
5. Cook sauce, whisking, until it is thickened.
6. Add lemon juice, cayenne pepper and salt to taste.
7. The sauce may be kept warm, covered with a round of buttered wax paper, in a pan of warm water.
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