Hollandaise Sauce

Ingredients

• 1/4 cup White Wine Vinegar
• 2 tablespoons Butter
• 1/8 teaspoon Nutmeg (Quantity estimated (not specified in original recipe))
• 1/8 teaspoon Paprika (Quantity estimated (not specified in original recipe))
• 4 units Egg Yolks
• 2 tablespoons Butter

Instructions

1. 1In a heatproof bowl set over a pot of simmering water (double boiler), combine the vinegar, 2 tablespoons of butter, nutmeg, and paprika. Heat, stirring occasionally, until the butter is melted and the mixture is warm.
2. 2In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
3. 3Slowly whisk the warm vinegar mixture into the egg yolks. Return the mixture to the double boiler and stir constantly until the sauce thickens enough to coat the back of a spoon, about 2-3 minutes.
4. 4Remove from heat and whisk in the remaining 2 tablespoons of butter, a bit at a time, until fully incorporated and the sauce is smooth and emulsified. Serve immediately with shrimp, oysters, lobsters, or delicate fish.