date:Oct 18, 2013
a simmer and cook, uncovered, for 3-5 minutes or until mixture reduces to 2 tsp. Remove from heat and strain through a fine sieve.
2. Place the vinegar reduction and egg yolks in a medium heatproof bowl over a saucepan that is half-filled with simmering water. Use a balloon whisk to whisk, while very gradually adding the melted butter in a thin, steady stream. Whisk until thick and creamy. Remove from heat. Season to taste with salt and ground white pepper. Add the lemon juice and stir to comb