Hollandaise Sauce

• 8 peppercorns
• 1 bay leaf
• 3 tbsp white wine vinegar

Put the peppercorns, bay leaf and vinegar into a small pan and boil hard to reduce by two thirds. Strain into a bowl – you should have only a tablespoon left.

Place the egg yolks in a blender with the vinegar reduction.

Melt the butter very gently over a low heat and you will see all the milk solids gather at the bottom of the pan. Take the butter off the heat and cool for about