As a poor little orphan boy working in fine kitchens, I was originally taught the Escoffier method.
>Combine yolks, water and vinegar in a metal bowl. Do not use plastic or glass.
>Cook the egg, water and vinegar mixture over a double boiler until the yolks are lighter in color and a ribbon consistency has been formed. Remove from heat.
>Heat the clarified butter to 125F.
>Slowly add the butter to the yolks, whisking constantly.
>Add a few drops of lemon juice if the sauce becomes too thick.
>Season to taste with salt, cayenne and lemon juice.
Over the decades, I’ve gotten faster. I use the vinegar water that I will use to poach the eggs. I cook directly over a low fire instead of a double boiler. I cook the eggs to a mayonnaise consistency.
I’ve never used a double boiler. Way too much trouble. Never understood why it’s considered one of the difficult sauces. Heck, it couldn’t be any easier.
I have never tried it like that...I usually make mine a little thinner than mayonnaise, but I’ll bet it tastes good with just that touch of vinegar and cayenne!