Hollandaise Sauce

Ingredients

• 1 Shallot
• 0.5 tsp black peppercorns
• 3 tbsp white wine vinegar
• 250 g butter
• 3 egg yolks
• Salt
• Lemon juice

Instructions

1. 1.

   Peel the shallot and dice finely. Combine with peppercorns, white wine vinegar, and about 100 ml water in a small saucepan. Bring to a boil and reduce to about one-third. Remove from heat and let cool.

2. 2.

   Melt the butter in another small saucepan and skim off the foam.

3. 3.

   Whisk the egg yolks with the strained reduction over a hot, non-boiling water bath until thick and creamy. Either remove from the stove or turn it off and, while continuing to stir, drizzle the butter in thin streams, first dropwise then in a steady stream.

4. 4.

   Season with salt and lemon juice.