Stir egg yolks and lemon juice vigorously in heavy
saucepan over very low heat. Add butter and white wine and stir constantly
with whisk, until melted. Add salt, pepper, and white vinegar; continue
vigorous stirring until all butter is melted and sauce is thickened
(be sure butter melts slowly so eggs have time to cook and thicken
sauce without curdling).
Keep warm in a double boiler over warm water (not hot water) until
ready to serve. HINT: I put my Hollandaise Sauce in a small thermos
to keep warm.
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