Hollandaise Sauce

Yield: 500mL (4 or 5 servings)

1/4 cup white wine vinegar
2 tbsp apple cider vinegar
1 bay leaf
pinch of white pepper
1 small shallot, minced
2 egg yolks
1 tbsp water
1/2 cup clarified butter
lemon juice, to taste
Worcestershire sauce, to taste
tabasco sauce, to taste
salt and pepper, to taste
  1. Combine the vinegars, bay leaf, white pepper, and shallot in a small sauce pan.
  2. Reduce the mixture by half. Strain and cool.
  3. Combine the vinegar reduction with the egg yolks and water in a stainless steel bowl.
  4. Over a bain-marie, whisk the mixture until it is the texture of half-whipped cream.
  5. Remove the bowl from the heat and stream in the hot clarified butter while continuing to whisk.
  6. Season to taste with lemon juice, Worcestershire sauce, tabasco sauce, and salt and pepper.
  7. Because of the threat of bacterial contamination, prepare the sauce as close to service as possible.