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Clarify butter and keep warm - about 40 C but not hot.
Reduce vinegar and peppercorns until almost dry, remove from heat and add water. Place
egg yolks in a stainless steel bowl and add reduction. Whisk yolks vigorously over a bain
marie until the mixture thickens and streams from the whisk like ribbons.
Remove the sabayon from the heat and continue to whisk until it reaches
blood temperature. Add the clarified butter gradually in a thin stream while
whisking continuously, start with a few drops then add more as emulsion forms.
Whisk in lemon juice, and adjust seasoning. Hold the sauce at 30 - 37 C
for no longer than 2 hours, then throw out. Do not re-use.