Hollandaise

Directions

1. 1
   clarify the butter in a double boiler
2. 2
   bring a seperate sauce pot to medium heat- add the wine vinegar , ground black pepper, and shallots.
3. 3
   reduce until almost dry.
4. 4
   add water and reduce by 1/2.
5. 5
   (about 1-2 minutes)
6. 6
   strain the reduction through a cheesecloth or chinois into a stainless steel bowl/ pot
7. 7
   bring a pot of water to a boil.
8. 8
   put the stainless steel bowl with the reduction on top of the pot of water(or use double boiler).
9. 9
   Reduce heat and whisk in the egg yolk until mix has come to a ribbony stage.
10. 10
    about 2-3 min.
11. 11
    careful!
12. 12
    do not scramble the yolks!
13. 13
    remove bowl from heat and gradually whisk in the clarified butter.
14. 14
    (it will thicken )
15. 15
    whisk in lemon juice
16. 16
    season with salt and white pepper.
17. 17
    serve immediately after it has thickened
18. 18
    enjoy!