Hollandaise sauce

Ingredients for reduction

Shallots 50g

White peppercorns 10pc

White-wine vinegar 30ml

Dry white wine 20ml

Water 50ml

Ingredients for the base

Water 50ml

Egg yolk 8pc

Butter 800g

Ingredients for seasoning (to taste)

Salt

Cayenne

lemon juice

Methods:

1. Clarify the butter slowly by placing it in a water bath.
2. Carefully pour off the butter fat from milky residue.
3. Cool the clarified butter to 45 °C.
4. Simmer all the reduction ingredients together until almost evaporated.
5. Thin the reduction with a little water.
6. Add the egg yolks to the reduction, and beat over a  80°C water bath until thick and foamy.
7. Add the clarified butter in a thin stream, whipping vigorously.
8. Season with salt, cayenne, and lemon juice. 
9. Strain the sauce.