Classic Hollandaise Sauce

Add the 2 tablespoons white wine vinegar, 2 tablespoons cold water, and 1 teaspoon lightly crushed white peppercorns in a small, heavy-based saucepan and bring to a boil.

Lower the heat and simmer until reduced by 1/3 of its volume, about 1 minute. Remove the pan from the heat and let it cool slightly.

Strain the liquid into a heatproof bowl. Whisking constantly, add the 4 large egg yolks to the liquid and whisk until combined. Place the bowl over a pan of simmering water, being careful not to let the base of the bowl touch the water, and whisk until the mixture thickens and becomes creamy, smooth, and ribbon-like in texture, 5 to 6 minutes.

Whisking constantly, slowly add the 2 sticks (8 oz) melted unsalted butter in a thin stream and continue to whisk until the sauce becomes thick and glossy.

Add the juice of 1/2 lemon and season with salt and freshly cracked black pepper, and a pinch cayenne pepper to taste.

Serve the sauce immediately.