Top Review by CountryLady
I followed the recipe exactly until step 6. At this point, no measurements were given in the ingredient list - so I added 1 tsp lemon juice & 1/4 tsp cayenne. Since salt was introduced at the beginning of the recipe, I didn't add any more at this point. The hint of cayenne gave the sauce a bit of heat & it was quite tasty over steamed asparagus. Thanx Evelyn!
- 2 tablespoons white wine vinegar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 3 large egg yolks, beaten lightly
- 1 cup butter, at room temperature,cut into 12 pieces
- fresh lemon juice
- cayenne pepper
Directions See How It's Made
- In a small saucepan, combine vinegar, 2 tblsps water, salt and white pepper and reduce over moderately-high heat to about 2 tblsps.
- Remove from heat and add 1 tblsp cold water.
- Add yolks and cook mixture over very low heat, whisking, until it is thickened.
- Whisk in butter, one piece at a time, over low heat, lifting pan occasionally to cool mixture and making sure each piece is melted before adding next.
- Cook sauce, whisking, until it is thickened.
- Add lemon juice, cayenne pepper and salt to taste.
- The sauce may be kept warm, covered with a round of buttered wax paper, in a pan of warm water.