This is a lot of work to make. Nowadays, I usually just buy a packet of Knorr^TM hollandaise sauce and nobody can tell the difference!

Yield: enough for 4 servings

Ingredients

• 3 egg yolks
• ¼ cup white wine vinegar
• ½ tsp cracked pepper
• 2 tbsp hot water
• 2 tbsp lemon juice
• 1 tsp Dijon mustard (optional)
• 1 stick of butter
• salt
• cayenne pepper

Preparation Procedure

1. Add ¼ cup white wine vinegar and ½ tsp cracked pepper into a skillet and reduce au sec nearly dry).
2. Remove from heat and add hot water.
3. Pour through a strainer into a bowl and reserve.
4. In a stainless steel bowl, separate 3 egg yolks.
5. Place bowel over simmering pot of water and whisk vigorously for about 3-4 minutes or until the yolks form ribbons and streaks.
6. Slowly add the butter. If you do not do this slowly, the fat won’t emulsify with the yolks.
7. Add 2 tbsp lemon juice.
8. Add the Dijon mustard (optional).
9. Add a pinch of salt and a tiny pinch of cayenne pepper.