Rosemary Hollandaise

Ingredients

• 1.5 cups butter divided cut into 1/2-inch pieces and
• 6  egg yolk 
• 1.5 tablespoons rosemary leaves fresh chopped
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon pepper 
• 0.5 cup water hot
• 0.3 cup citrus champagne vinegar 

Equipment

• whisk
• double boiler

Directions

1. Combine first 3 ingredients in top of a double boiler. Cook over medium-high heat until reduced to 2 tablespoons; add 1/2 cup hot water.
2. Whisk in egg yolks.
3. Add about one-third of butter to egg mixture; cook over hot, not boiling, water, whisking constantly, until butter melts.
4. Add another third of butter, stirring constantly. As sauce thickens, stir in remaining butter. Cook until temperature reaches 160, stirring constantly. Stir in rosemary.
5. Remove sauce from double boiler; serve immediately.