HOLLANDAISE SAUCE

Ingredients

White Vinegar                                       15ml
Crushed peppercorn                             1/2 gm
Water                                                   300ml
                                             
Egg Yolk                                              2-3nos                                
Clarified butter, warm                           250ml
Lemon juice                                         1 tbsp

Method of Production

1. Combine the vinegar and peppercorns, reduce until sec.
2. Add water to the reduction (the reduction may be strain at this point, if desired)
3. Add the reduction to the egg yolk. Whip over simmering water until the yolk ribbons.
4. Gradually add a warm clarified butter, whipping constantly.
5. Add the lemon juice and adjust the seasoning to taste with salt and pepper. 

                                     (source; al, M. S. (2012). Culinary Arts 1. Kuala Lumpur: UiTM Press, UiTM 2010.)