classic hollandaise recipe
• 24 peppercorns, crushed • 2 shallots, minced
• 225g white wine vinegar • 225g water
» In a pan, heat all the ingredients until the volume is reduced to 1/3. Strain and set aside.
• 8 egg yolks • reduction
• 680g butter, clarified • lemon juice, to taste • a pinch of salt
» In a mixing bowl, add egg yolks and reduction, and mix until combined.
» Place the mixing bowl on a bain marie. While whisking, slowly incorporate clarified butter until mixture emulsifies and becomes thick. It should coat the back of a spoon.
» Season with lemon juice and salt.