Hollandaise Sauce ...... An updated Classic Recipe

Hollandaise sauce has it's roots in 16th Century Netherlands, and also it is thought to mimic a Dutch sauce that was made for the King of The Netherlands State visit to France in the 19th century..who ever created this wonderful sauce has my appreciation.

This is not the usual recipe, in place of lemon juice it uses  a good white wine or champagne vinegar.
I do believe it has a deeper flavor that the usual recipe too.
This is perfect for serving over any steamed vegetables or even baked potatoes.
This is a sauce that WILL test your patience...but the best dishes normally do.
It HAS to be cooked in a bowl suspended over simmering water and the hot water must NOT touch the base of the bowl or it WILL scramble the eggs.

This recipe serves 2-3 and may be doubled

2 tbsp water (if using this for asparagus, cook the tough base stalks in some water,strain and use this for the recipe)
2 tbsp white wine vinegar
1/8 tsp cayenne (or smoked paprika)
1/2 tsp finely minced fresh tarragon leaves (optional)
2 large FRESH egg yolks at room temp
1 stick plus 1 tbsp unsalted melted butter ( not ghee, the butter should contain the milk solids)

Bring the water, vinegar and cayenne to boil in a small saucepan..reduce heat and simmer  until the liquid has reduced down to 1 tbsp.
Place the vinegar mix in a heat proof bowl and allow to cool for 10 mins.
Whisk in the egg yolks (the vinegar has to be cool)
Then set the bowl over a saucepan of simmering hot water (do not allow water to touch the base of the bowl) and whisk until the mix thickens, coats the back of a wooden spoon.

Remove from heat, and place the base of the bowl on a kitchen towel on a wooden board, and gradually drizzle in the melted butter whisking all the time to incorporate..this will take some time.
The result should be a thick and cream sauce..if it "cracks"  the mix separates/ curdles, add 1 tsp boiling water, and whisk very well and it should come back.

Serve immediately over steamed vegetables or allow to cool for storage..to reheat, whisk over gently simmering water, again the hot water, not  touching the base of the bowl.

variations:

You may add cooked pureed green vegetables, spinach, asparagus, spring greens to this sauce, once it has been made..this will thin the sauce, but not "crack" it.