Easy Hollandaise Sauce

Method

1. 01

   Whisk egg yolks, persimmon vinegar, and lemon juice in a heatproof bowl until slightly thickened.

2. 02

   Set the bowl over a pot of gently simmering water. The bottom of the bowl should not touch the water.

3. 03

   Whisk over the steam until the mixture thickens and feels warm --- about 2--3 minutes.

4. 04

   Very slowly drizzle in warm melted butter, whisking constantly, until the sauce is smooth and emulsified.

5. 05

   Remove from heat. Season with cayenne and salt.

6. 06

   Serve immediately over asparagus, eggs benedict, or grilled fish.