The key to succeeding with a perfect Hollandaise Sauce is the right temperatures. So ensure that the various ingredients are at room temperature when you begin.In other words, melt the butter in advance and let it cool down a bit.The sauce can be made in 4 different ways:- Sous Vide- Thick-bottomed pot- Over a water bath- In a mixer (that can heat).This version is made in a thick-bottomed pot.

Melt the butter in a pot over low heat and let it cool down a bit.

Use a clean pot to whisk the egg yolks, vinegar, and lemon juice over low heat.

Whisk longer and harder than you might think. When it thickens slightly, add the melted butter, very little at a time while still whisking vigorously.

Continue to add the butter slowly and when the sauce is ready, season it with white pepper, cayenne pepper, and salt.

The sauce should be served immediately.