Mustard Hollandaise Sauce

•  75ml white wine vinegar
• 1 tsp crushed black peppercorns
• 4 egg yolks
• 150g unsalted butter, clarified, hot
• Juice of ¼ lemon
• 2 tsp Dijon mustard

To Make:

1. Place the vinegar in a small pan with 2 tbsp cold water and the peppercorns. Bring to the boil for 30 seconds then strain into a heatproof bowl, cool slightly.

2. Place the pan over a pan of boiling water and whisk in egg yolks until they double in volume and become opaque in color.

3. Add the hot clarified butter in a thin stream and whisk until thickened. Add the lemon juice and mustard, keep the sauce warm but do not let it get too hot or the sauce will separate.