Ingredients
1/2 tsp. cracked peppercorns
1/4 cup white wine or cider vinegar
1/4 cup water
4 large egg yolks
1-1/2 cups melted unsalted butter
2 tsp. lemon juice
2 tsp. salt
pinch ground white pepper
pinch cayenne (optional)

Directions
Combine the peppercorns and vinegar in a small pan. Reduce over medium heat until nearly dry, about 5 minutes. Add water to vinegar reduction. Strain this liquid into a stainless steel bowl or into the top section of a double boiler.

Add the egg yolks to the vinegar reduction and set the bowl over a pot of simmering water or over the bottom section of a double boiler containing simmering water. Whisking constantly, cook the egg yolk-vinegar mixture until the yolks triple in volume and fall in ribbons from the whisk. Remove the bowl and place on a clean kitchen towel to keep the bowl from slipping.

Gradually ladle warm butter into the egg mixture, whisking constantly. If the sauce becomes too thick and the butter is not blending easily, add a little water to thin the egg mixture enough to whisk in the remaining butter.

Season the hollandaise sauce with lemon juice, salt, pepper and cayenne. Serve immediately or keep warm in a bowl over simmering water. Makes 2 cups.