Sauce Hollandaise

• 175 g/6 oz unsalted butter
• 50 ml/2

Clarify the butter by placing it in a double saucepan over simmering water until it has melted and cleared. Remove the scum from the top and carefully pour off the pure fat, leaving behind the thin milky liquid which can be discarded. Keep warm.

Put the vinegar, crushed peppercorns and shallot in a saucepan and bring to the boil. Continue boiling until reduced to a quar