| 2 tablespoons white wine vinegar |
|
boil until reduced to 2 tablespoons |
| 2 tablespoons water |
| 1/4 teaspoon salt |
| white pepper |
| 1 tablespoon water |
|
stir in |
| 3 egg yolks |
|
Whisk in. Cook over very low heat 1 minute, whisking constantly, until thickened. Be careful not to scramble yolks. |
| 230g unsalted butter |
cut into tablespoon-sized pieces, and soften |
|
whisk in one piece at a time, lifting pan pccasionally to cool sauce, and adding each piece before the previous one is completely melted |
| 2 tablespoons lemon juice |
|
whisk in |
| 3/4 teaspoon cayenne pepper |