This method is suitable if you want to make a larger quantity of hollandaise. It is important that the egg yolks cover the blades of your food processor or blender.
6 tbsp white wine vinegar
12 black peppercorns
2 blades of mace
4 egg yolks
225g unsalted butter
squeeze of lemon
- Put the white wine vinegar, peppercorns bay eaves and mace into a small saucepan. Bring to the boil and allow the liquid to reduce by simmering until there is 1½ tablespoons left. Pass through a sieve into a cold bowl.
- Place the egg yolks into the blender with 1 tsp of the reduction and a pinch of salt. Process to combine.
- Melt the butter until it is hot but not boiling. With the motor running, pour the warm butter onto the egg yolks in a slow steady stream. Stop when you see the white sediment in the bottom of the pan and discard this. Season and add the remaining reduction and a squeeze of lemon to taste.