Truffle Hollandaise

• 100 ml White wine vinegar
• 50 ml Dry white wine
• 6 Wh

Place the white wine vinegar, white wine, crushed peppercorns, thyme and chopped shallots into a heavy-based saucepan and, over a medium heat, reduce by half. Remove from the heat and pass the liquid through a fine sieve into a clean stainless steel bowl and allow to cool. When cold, add the truffle juice and egg yolks. Place the bowl over a pot of simmering water and vigorously whisk to a saba