Hollandaise Sauce

2 tablespoons white-wine vinegar
4 tablespoons boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 teaspoon cayenne
1/2 teaspoon salt

Melt the butter and keep it warm. Warm the vinegar slightly. Place the top of a double boiler over so the bottom of the top of the double boiler does not come in contact with the water heating in the bottom pan. If you don't have a double boiler, no problem...use two pots.

Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Slowly Add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.

Add the warmed vinegar to tepid. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick.

Serve immediately.
Makes 1 Cup

My mother made traditional Hollandaise whenever she served artichokes or broccoli. It was my dad's favorite.