Ingredients

The following ingredients have 9 Servings
  • 2 tablespoons white wine vinegar
  • 2 tablespoons cold water
  • 1 teaspoon lightly crushed white peppercorns
  • 4 large egg yolks
  • 2 sticks (8 oz) unsalted butter (clarified* or melted)
  • Juice of 1/2 lemon
  • Salt and freshly cracked black pepper
  • A pinch cayenne pepper

Instruction

  • Place the vinegar, water, and crushed peppercorns in a small, heavy-based saucepan and bring to a boil. Lower the heat and simmer until reduced by 1/3 of its volume, about 1 minute. Remove the pan from the heat and let it cool slightly.
  • Strain the liquid into a heatproof bowl. Whisking constantly, add the egg yolks to the liquid and whisk until combined. Place the bowl over a pan of simmering water, being careful not to let the base of the bowl touch the water, and whisk until the mixture thickens and becomes creamy, smooth, and ribbon-like in texture, 5 to 6 minutes.
  • Whisking constantly, slowly add the clarified butter in a thin stream and continue to whisk until the sauce becomes thick and glossy. Add the lemon juice and season with salt and black pepper and a little cayenne to taste.
  • Serve the sauce immediately.