Place the corn and vinegar in a saucepan and strain off after.
Add 1 tbspn of cold water and allow to cool.
Mix in the yolks with a whisk.
Return the mixture onto a gentle heat whisking often m until it cooks to a sabayon ( style of cooking of the yolks to a thickened consistency ,like cream).
Remove from the heat and cool slightly.
Whisk gradually the melted warm margarine till thoroughly combined.
Correct the seasoning,and add few drops of lemon juice.
Pass through a strainer.
The sauce should be kept at a slightly warm temperature until served.
Serve in a slightly warm sauce boat.