Rosemary Hollandaise

Ingredients

• 1/4 cup white wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon pepper
• 1/2 cup hot water
• 6 egg yolks
• 1 1/2 cups butter, cut into 1/2-inch pieces and divided
• 1 1/2 tablespoons chopped fresh rosemary

Preparation

1. Combine first 3 ingredients in top of a double boiler. Cook over medium-high heat until reduced to 2 tablespoons; add 1/2 cup hot water. Whisk in egg yolks. Add about one-third of butter to egg mixture; cook over hot, not boiling, water, whisking constantly, until butter melts. Add another third of butter, stirring constantly. As sauce thickens, stir in remaining butter. Cook until temperature reaches 160°, stirring constantly. Stir in rosemary. Remove sauce from double boiler; serve immediately.