Hollandaise sauce

In a small saucepan, melt the butter over medium heat until hot, then set aside.

In a stainless steel or glass bowl, whisk the egg yolks with 2 tablespoons of water and a pinch of salt.

In another saucepan, pour in the vinegar and wine, then add the pepper. Bring to a boil and cook until the volume is reduced to about 2 tablespoons. Then, while continuously stirring, add it to the egg yolks.