Hollandaise Sauce

In a small saucepan, melt the butter over medium heat. While the butter is melting, skim off the froth that accumulates on the surface. Simmer the butter for 15 to 20 minutes and gently ladle off the clear butterfat into a measuring cup or small pitcher with a spout. Be sure to leave the milk solids in the bottom of the pan. This is called clarified butter.

In a small saute pan, combine the vinegar and peppercorns and cook over a medium heat until almost all the vinegar has evaporated. Remove the pan from the heat and toss a couple ice cubes into the pan and let them sit until they have melted.

In a medium metal bowl, whisk the egg yolks until they become frothy and fluffy. Strain the peppercorn liquid into the egg mixture.

Put 1-inch water into a medium saucepan and bring it to a simmer. Place the metal bowl on top of the saucepan and gently cook the eggs, whisking frequently, for 2 to 3 minutes.

Very slowly begin to add the clarified butter. Start with 2 to 3 drops and continue with a couple more drops after the butter has incorporated. Continue to add a few drops of butter at a time. If the eggs seem to be cooking too quickly, pull the bowl off the saucepan and lower the heat. If the eggs start to curdle, toss in an ice cube immediately to cool down the eggs.

Continue to add the butter a little at a time until it is all incorporated. The sauce should be fluffy and foamy.

Once the butter is all combined, add the lemon juice and season the sauce with cayenne and salt.

Serve over the poached eggs.