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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|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 %|
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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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