Tags: sauce, French
. Makes 1 1/2 cups. 7 steps
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