Hollandaise Sauce (4egg, about 1 pint): -1tbsp (0.5oz) Chopped Shallot -0.5tsp cracked black peppercorns -1.

5 fl oz Cider or white wine vinegar -1.5 fl oz water -4 fl oz egg yolks (about 4 oz), fresh or pasteurized -12 fl oz melted whole or clarified butter, warm -0.5 tbsp/1.5tsp lemon juice -Salt, as needed -Ground WHITE pepper, as needed -Hot sauce or cayenne, as needed (optional) Directions: 1. Combine the shallots, peppercorns, and vinegar in a small nonreactive saucepan and reduce over medium heat until nearly dry. 2. Add the water to the reduction and strain it into a stainless-steel bowl. 3. Whisk the egg yolks together with the reduction and place them over simmering water. Cook, whisking constantly, until the eggs are thickened and form ribbons when they fall from the whisk. 4. Gradually add the butter in a thin stream, whisking constantly until the butter is added and the sauce is thickened. 5. Taste the sauce and add the lemon juice, salt, pepper, and hot sauce or cayenne, if desired. The sauce is ready to serve now. It may be held warm for up to 2 hours.