Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a small saucepan, combine vinegar, 2 tblsps water, salt and white pepper and reduce over moderately-high heat to about 2 tblsps. remove from heat and add 1 tblsp cold water. add yolks and cook mixture over very low heat, whisking, until it is thickened. whisk in butter, one piece at a time, over low heat, lifting pan occasionally to cool mixture and making sure each piece is melted before adding next. cook sauce, whisking, until it is thickened. add lemon juice, cayenne pepper and salt to taste. the sauce may be kept warm, covered with a round of buttered wax paper, in a pan of warm water.

Target recipe: place lemon juice, egg, salt and pepper in bowl of food processor. blend for 1 to 3 seconds. add butter while still running, then add corn or peanut oil. blend in processor for 20 seconds until smooth and uniform variations: mouseline sauce: as per hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) figaro sauce: as per hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. mustard hollandaise: as per hollandaise and blend in 2 tbsp dijon mustard. maltaise sauce: as per hollandaise and stir in 1/2 tsp finely grated orange rind.