Hollandaise Sauce
2 tbsp white vinegar
6 peppercorns
1 bay leaf
2 egg yolks
1/2 c (1 stick) butter - softened
salt & pepper
1 tbsp lemon juice
1) heat the vinegar and herbs over low heat to infuse - after 5 min strain and put to the side to cool
2) cream butter in bowl
3) bring water in a double boiler (or heat safe bowl on top of a pan filled with water) to a simmer (DO NOT BOIL!)
4) using whisk beat egg yolks and vinegar together until fluffy (air bubble remain even when you stop mixing)
5) slowly (approx 1 tbsp at a time) add butter to mix and whisk until butter is fully combined - continue until all butter is used
6) slowly drizzle lemon juice in while continuing to whisk
7) add salt & pepper to taste
Hollandaise sauce will last 1 week in the fridge - use low heat to re-use