2 tablespoons white wine vinegar
2 tablespoons water
1 teaspoon lightly crushed white peppers
4 egg yolks
1 cup unsalted butter
juice of 1/2 lemon
pinch of cayenne pepperStart melting the butter over medium-low heat. The white goo at the top is the milk solids separating. As the milk solids bubble up, skim them off with a spoon until you’re left with the pure butterfat.First mix vinegar, water and peppercorns in a small pot and bring to a bowl. Lower heat and simmer for 1 minute (should be reduced to 2 1/2 tablespoons). Remove it from heat and set aside. Now bring a small pot of water to almost a boil and set a heat proof bowl over it, slip your yolks into it and whisk, whisk, whisk. Whisk your little heart out.
Now, with the egg yolks whisked into submission, remove from heat and whisk in the butter. Then whisk in the cooled vinegar mixture and then the lemon and cayenne.
Now sneak a taste with a crust of bread. The French always say “a crust a bread”, like a soft piece of bread isn’t worthy or something. If your sauce starts to separate, it’s totally a visual thing it will still be amazing, but if you need to fix it (or as The Cook’s Book says “returned to respectability”) by slowly whisking in a fresh egg yolk. Pour over a gently fried egg on an English muffin or biscuit.
Posted by – Joey Kruger