Ingredients
Method
For the hollandaise sauce, you can use a ready-made jar or packet mix, or make your own: Simmer 1/4 cup white vinegar, 2 tablespoons water and 1/2 teaspoon peppercorns until reduced by half. Strain into a heatproof bowl over a saucepan of gently simmering water. Whisk in 4 egg yolks. Continue whisking for 3-4 minutes, until thickened and creamy. Remove from heat. Gradually pour in 250g melted clarified butter, whisking constantly until thick and glossy. If the sauce overheats, it may “split” (curdle). You can repair this by whisking in 1-2 tablespoons hot water or by starting with a fresh egg yolk in a new bowl and gently whisking the curdled sauce into it. To clarify butter, melt gently and allow sediment to drop to the bottom. Skim off froth and use remaining liquid.
Note