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 sabayon until the eggs double in volume. Take care that the eggs don’t become too hot or they will scramble. Remove the eggs from the heat and whisk in the clarified butter in a slow, steady stream until it is fully incorporated and the sauce has thickened. Season to taste with salt and freshly ground pepper. Pass the sauce through a fine sieve into a clean bowl and add the chopped truffle. Cover the bowl with clingfilm and keep the truffle hollandaise in a warm place until ready to use as the butter will solidify if the sauce becomes cold. If too hot, the butter will separate from the eggs.
© 2005 Liam Tomlin. All rights reserved.