Ingredients
- 2 tablespoons white-wine vinegar
- 3 tablespoons cold water
- 1/4 teaspoon salt
- White pepper to taste
- 3 large egg yolks
- 2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon cayenne
Directions
- Boil vinegar, 2 tablespoons water, salt, and white pepper in a 1 1/2-quart heavy saucepan until reduced to about 2 tablespoons. Remove from heat and stir in remaining tablespoon water.
- Whisk in yolks, then cook over very low heat, whisking constantly, until thickened (be careful not to scramble yolks), about 1 minute. Whisk in butter 1 piece at a time, lifting pan occasionally to cool sauce and adding each piece before previous one is completely melted.
- Remove from heat and whisk in lemon juice, cayenne, and salt to taste.
