Hollandaise Sauce

3 large egg yolks

2 tablespoons water

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

½ cup (1 stick) chilled butter, cut in chunks

Whisk egg yolks, water, lemon juice, vinegar and mustard in medium metal bowl. Add butter pieces. Set bowl over saucepan of barely simmering water; do not allow bottom of bowl to touch water.

Whisk constantly until sauce thickens and thermometer registers 140 degrees for 3 minutes, about 5 minutes total cooking time. Season with salt and pepper. Remove from heat.

Sauce may be made 30 minutes ahead. Rewarm over barely simmering water.

Serves five.