Hollandaise

1. 1

   Boil vinegar, 2 tablespoons water, salt, and white pepper in a 1 1/2-quart heavy saucepan until reduced to about 2 tablespoons.

2. 2

   Remove from heat and stir in remaining tablespoon water.

3. 3

   Whisk in yolks, then cook over very low heat, whisking constantly, until thickened (be careful not to scramble yolks), about 1 minute.

4. 4

   Whisk in butter 1 piece at a time, lifting pan occasionally to cool sauce and adding each piece before previous one is completely melted.

5. 5

   Remove from heat and whisk in lemon juice, cayenne, and salt to taste.

No additional tips available.