• 1 pound unsalted butter, clarified**
• 4 large egg yolks
• 1tbsp red wine vinegar
• 1 tsp fresh lemon juice
• Cayenne and/or white pepper to taste
• pinch of salt
• 1 to 2 tsp water

Directions

Place egg yolks, vinegar, lemon juice, water, salt, and pepper in

stainless steel bowl and whisk briefly. Add any extras like sundried tomatoes at this point.

You can use a double boiler or do direct on stove. Turn the heat to medium,

hold the bowl over the heat, about 2 inches above heat, whisk constantly. If the bowl

becomes too hot to hold with your bare hand, remove from heat. If the eggs start

to scramble, remove from heat and beat vigorously. Keep moving…Heat and whisk

egg yolk mixture until it thickens and turns bright yellow

Remove bowl from heat, slowly drizzle in warm(not hot) butter, whisking constantly

until all the butter is incorporated. Beat in a little water to thin sauce to desired

consistency. Sauce should be served immediately. Hold in a warm (but not too hot)

place , or sauce will “break”

To salvage broken sauce, put 1 tbsp water or lemon juice in a clean bowl. Add a small

amount of the broken sauce to the bowl and whisk quickly until mixed. Gradually add

the broken sauce to the new mixture, whisking constantly and the sauce will go back

into suspension like magic.

** To clarify butter is to remove the water and milk solids, leaving only the rich butterfat.

You can do this by melting butter in microwave. Then refrigerate until solid. Water and milk solids will be easy to remove at this point.