House Hollandaise

• 1 shallot, finely chopped
• 1 bay leaf
• 1 tsp peppercorns

First make the vinegar reduction. For this place the shallot, roughly-chopped bay leaf, peppercorns and white wine vinegar into a saucepan arid reduce until around 1 tablespoon of the liquid remains. Whilst reducing, place the egg yolks into a mixing bowl and whisk over a pan of simmering water unti