Hollandaise

2 sticks unsalted butter
1/3 cup vinegar
1/3 cup water
3 egg yokes
4 tsp lemon juice, divided

Melt butter slowly, either on the stovetop or in the microwave.  Set aside.

In a small saucepan, boil water and vinegar until it is reduced to 3 tablespoons of liquid. Set aside. 

Simmer 1 inch of water in a small saucepan over medium-low heat.  Whisk egg yolks in a stainless-steel bowl, and set the bowl over the simmering water, making sure the bowl does not touch the water.  While whisking add vinegar reduction.  Whisk vigorously for 2-3 minutes.  Remove from heat and whisk in 2 teaspoons of lemon juice.  Begin slowly whisking in butter, one drop at a time.  If the mixture gets too cold return to the pan.  The sauce should start to thicken.  This process can take anywhere from 2-5 minutes.  After all the butter is incorporated, whisk in remaining lemon juice.  Salt and pepper to taste.