Hollandaise Sauce
Instructions
1. Just heat a saucepan over low flame with butter for 15-20 minutes. Then skim off all the floating impurities from the top and strain using a cheese cloth removing the fat solids. The leftover butter is clarified butter. Put again the clarified butter to the saucepan a keep warm over very low heat.
2. In the mean time, again heat a saucepan over medium flame and add the white wine vinegar, peppercorns, and bay leaf and simmer. After that remove the saucepan from the heat and allow cooling. Then remove the peppercorns and bay leaf from the whole mixture.
3. Put the egg yolks, reduced vinegar liquid and the lemon juice in a blender and blend for at least ten seconds or until the ingredients combine properly.
4. Steadily add the clarified butter in the running blender in a steady stream until thick and smooth. Lastly, just season the sauce with salt and pepper.
