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Place vinegar, water and pepper in a small sauce pan, boil over low heat until reduced by at least 1/3.
Remove from heat and let cool. Add egg yolks and whisk.
Set the bolw over a pan of simmering water and whisk until it thickens and is ribbon-like, creamy and smooth, about 5 minutes.
Remove from heat and slowly add butter, pouring and whisking until the sauce is thick and glossy.
Add lemon juice, season with salt, white pepper and cayenne. Server at once.
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FighttheFatFoodie 4 years agoServer over English muffin, Canadian bacon, asparagus, and poached eggs. [I posted this recipe.]