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.

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