Hollandaise sauce

Ingredients

• lemon juice, salt and pepper to taste
• 125g/4oz butter
• 2 eggs, yolks only
• 1 dried bay leaf
• 6 peppercorns
• 3 tbsp white wine vinegar

1. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. 2. Put the egg yolks in a food processor with the vinegar reduction. 3. Gently melt the butter s...

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