Hollandaise

1. 1

   In a small saucepan, combine vinegar, pepper and 2 tbsp water; bring to boil.

2. 2

   Reduce heat; simmer, uncovered, until liquid reduces to 1 tbsp. Strain through fine sieve into medium heatproof bowl; cool for 10 mins.

3. 3

   Whisk egg yolks into vinegar mixture until combined. Set bowl over medium saucepan of simmering water (do not allow water to touch base of bowl). Whisk over heat until mixture is thickened.

4. 4

   Remove bowl from heat; gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened.

No additional tips available.