CHAMPAGNE HOLLANDAISE SAUCE
2 tablespoons D’Olivo White Champagne Vinegar
3 tablespoons cold water
1/4 teaspoon salt
White pepper to taste
3 large egg yolks
1 cup unsalted butter, cut into tablespoon pieces and softened
2 tablespoons fresh lemon juice
3/4 teaspoon cayenne
Salt, to taste
In a 1.5-quart heavy saucepan, bring D’Olivo White Champagne Vinegar, 2 tablespoons water, salt, and white pepper to a boil, and cook until reduced to about 2 tablespoons. Remove from heat and stir in remaining tablespoon water.
Whisk in yolks. Cook over a very low heat, whisking constantly, until thickened (be careful not to scramble yolks), about 1 minute. Whisk in butter 1 piece at a time, lifting pan occasionally to cool sauce and adding each piece before previous one is completely melted.
Remove from heat and whisk in lemon juice, cayenne, and salt to taste.