A sauce for brunch lovers of eggs benedict, serve on asparagus for a side or on poached fish.
2 tblsp white-wine vinegar
4 tblsp boiling water
3 large egg yolks
1/4 tsp cayenne
1. Melt the butter and keep it warm.
Heat the vinegar until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
2. Place the top of a double boiler over but not in the hot water.
Place the egg yolks in the top of the double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.
3. Now add the warmed vinegar. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the cayenne and beat the sauce until it is thick. Serve immediately.
4. If the sauce starts to separate, add a dash more of warm vinegar and beat the sauce with a wire whisk until it is smooth once again.