Hollandaise Sauce

1/4 cup white wine vinegar
2 tbs water
1/2 tsp black peppercorns
4 egg yolks
250g butter, melted, cooled and clarified

1. In a saucepan, combine vinegar, water and peppercorns. Simmer 5-6 mins until liquid reduces by half. Strain into a jug, reserving liquid. Cool slightly.

2. Whisk yolks in a heatproof bowl. Place bowl over a saucepan of gently simmering water (do not allow bowl to touch water). Add reserved liquid and whisk constantly until yolks are pale, creamy and thickened.

3. Remove from heat. Continue whisking for 4-5 mins, adding butter in a thin steam until sauce is thick and glossy.