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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (55g)|
|Recipe Makes: 8|
|Calories from Fat: 151 (84%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 434.4mg||134 %|
|Sodium 79.5mg||3 %|
|Potassium 47.7mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.2g|
|Protein 5.9g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 180
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