Hollandaise Sauce

method:

• Take the sprig of thyme, peppercorn and white wine vinegar. Place them in a small saucepan and reduce the liquid by half (this will happen very quickly due to the small amount of liquid involved).
• Strain into a small glass mixing bowl and allow to cool. While that’s cooling down, warm the Lurpak Clarified Butter (it should not be hot as it will cause the hollandaise to split). Add the egg yolks and water to the glass bowl and whisk. Take a saucepan and fill with water. Bring it to the boil and then reduce the temperature to a low heat.
• Place a glass bowl on top of the pan and whisk the egg yolks, until they become pale and fluffy. Remove the bowl from the pan at this point and continue to whisk the yolks (the heat left in the glass will help the yolk to finish cooking). As the foam on the yolk dies away, slowly add the Lurpak Clarified Butter – whisking all the time. Once all the butter is added, simply season with salt and pepper.