Preparation:
combine peppercorns, vinegar, and salt in a saucepan, over a medium flame
heat to reduce until nearly dry (au sec) remove from heat, add the cold water transfer to a stainless steel bowl add yolks and beat well hold the bowl over a hot water bath and whisk until yolks are thick and creamy remove from heat using a ladle, slowly and gradually beat in the warm clarified butter-adding butter drop by drop at first if the sauce become too thick before all butter has been added, beat in a small amount of the lemon juice when all of the butter has been added, beat in lemon juice season to taste with salt and cayenne strain well keep warm, not hot serve warm |
