Restaurant Hollandaise Sauce
3 tbsp white wine vinegar
6 black peppercorns
1 mace blade
1 slice onion
1 bay leaf
2 medium (US large) egg yolks
125g/4oz/½ cup unsalted butter, at room temperature, diced
2 tbsp single (light) cream
a dash of lemon juice to taste
salt and ground white pepper
1 Put the vinegar, peppercorns, mace, onion slice and bay leaf in a pan. Bring to the boil and reduce to 1 tbsp liquid. Set aside.
2 Put the egg yolks in a heatproof bowl with 15g/½oz/1 tbsp butter and a pinch of salt. Beat until well combined, then strain in the reduced vinegar.
3 Put the bowl over a pan of barely simmering water and whisk for 3–4 minutes until the mixture is pale and starting to thicken.
4 Beat in the remaining butter, one piece at a time, until the sauce starts to thicken and emulsify. Do not let it overheat or the eggs will scramble and split. Remove the pan from the heat.
5 Whisk in the cream and season to taste. Add a little lemon juice and serve.