Classic Hollandaise

Difficulty:

1/5

Ease of Preparation: Medium

Time of Preparation: 20 minutes

Ingredients:

18 peppercorns
90 millilitres white wine vinegar (3 fluid ounces)
60 millilitres water (2 fluid ounces)
7 egg yolks
35 millilitres lemon juice (2 tablespoons plus a little bit)
500 millilitres warm, clarified butter (2 cups)
Salt and pepper to taste
Cayenne to taste

Method:

Take the peppercorns, vinegar and water and reduce it by half. Keep warm

Place the yolks and reduction in a clean glass or stainless steel bowl and whisk them over simmering/steaming water until thick and pale and a ribbon forms when the whisk is lifted up.

Whip in the lemon juice to stop the mix from cooking

Add the warm, clarified butter very slowly to emulsify it in the mix. Incorporate all of it this way but once the emulsion has started it can be added a bit quicker,
season with salt, pepper and cayenne.