In a small saucepan slowly melt the butter

Meanwhile place the egg yolks, lemon juice and white wine vinegar in the beaker

Continue to heat the butter until the milky liquid on the bottom wants to boil

Take the butter off the heat, but do not cool

Using your stick blender carefully blend the egg mix

Keeping the blender running carefully add, by drizzling the hot butter into the eggs

If the sauce thickens too much add a few drops of hot water

Season as desired with salt, cayenne and white pepper