Hollandaise

• 2 tablespoons white-wine vinegar
• 3 tablespoons cold water
• 1/4 teaspoon salt
• White pepper to taste
• 3 large egg yolks
• 2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon cayenne

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. Remove from heat and stir in remaining tablespoon water.
3. Whisk in yolks, then cook over very low heat, whisking constantly, until thickened (be careful not to scramble yolks), about 1 minute.
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. Remove from heat and whisk in lemon juice, cayenne, and salt to taste.

whitewine vinegar, cold water, salt, white pepper, egg yolks, unsalted butter, lemon juice, cayenne

Taken from www.epicurious.com/recipes/food/views/hollandaise-104919 (may not work)