Daniel Vézina’s Hollandaise Sauce

Instructions

1. 1

   In a bowl, whisk the egg yolks with the white wine and water until frothy.

2. 2

   Place the bowl over a saucepan of simmering water and cook like a sabayon.

3. 3

   Remove from the heat and add the butter, a little piece at a time.

4. 4

   Season with salt and Espelette pepper and add the lemon juice.