I have had Hollandaise with lemon before but I prefer mine made with vinegar. I was taught by my father before whisks were available for home cooks. I stood at the stove with a flat saucepan over a simmering pot of water. I stirred the yolks with a fork till lemon yellow. Added the butter one drop (in the beginning) at a time till emulsified. It was wonderful. Now I put the eggs yolks (broken), salt, cayenne, vinegar in a jar and shake and shake and then add the warm butter. Then it's a question of how long you want to shake. Great on veggies, bread or even your finger.
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I have had Hollandaise with lemon before but I prefer mine made with vinegar. I was taught by...