- 1 tablespoon white wine vinegar
- 4 tablespoons cold water
- 1 teaspoon ground white pepper
- 4 large egg yolks
- 250g warm clarified butter
- ½ lemon, juice only
- Bring the vinegar, water and freshly ground white pepper to a simmer and reduce by a third. Cool it down to room temperature before proceeding.
- Incorporate this liquid with the egg yolks into a metal bowl and mix well with a whisk. You can use the same pot you used for reducing the vinegar, but make sure that you are scraping the bottom well so that you don’t end up with solid bits in your sauce.
- Start a bain-marie and begin whisking this mixture as the temperature rises. After about eight to 10 minutes, the sauce will become creamy and unctuous. But be careful not to let the temperature rise too much as it may become scrambled eggs. Err on the side of cooking it slowly. Remove from the heat.
- Still whisking continuously, incorporate the warm clarified butter in a steady trickle, salt to taste and finally, add the lemon juice before serving.