Prepare Reduction (or use 

• Combine ingredients in a shallow pan and simmer on medium-high heat until liquid is reduced to a quarter cup.
• Strain out aromatics and cool slightly.

To Make Sauce

1. Combine 2 tablespoons of reduction (or lemon juice) with 2 egg yolks in heat-proof bowl.
2. Melt butter in a separate dish or small pot and keep warm over low heat. 
3. Make ready off the heat:  a second pot lined with a kitchen towel, and a measuring glass with warm water.
4. Over medium heat bring an inch of water to simmer in a small sauce pot.
5. Whisk eggs with reduction or lemon juice off the heat until foamy.
6. Set bowl over pot and whisk constantly until eggs double in volume. Once you can draw lines in the bowl with the whisk, you're ready for the butter.
7. Off heat, slowly drizzle in warm butter to egg yolks, whisking constantly. Add warm water as needed to keep hollandaise a smooth, thick, but pourable consistency.
8. Return bowl to heat to keep warm, and add lemon juice, salt and pepper. Do not over whisk once sauce is finished, simply stir gently to keep it emulsified (blended).
9. Serve immediately over eggs, steaks, asparagus and more!