For 4 servings

250g clarified butter (melted)
1 tbsp white wine vinegar or white wine
3 tbsp water
3 egg yolks (cl. M)
½ tsp salt (2.5g)
2 pinches pepper
lemon juice (to taste).

Heats vinegar, water and pepper and reduces to a tsp, or about 5g. Cools and and mixes in the egg yolks and water with a hand mixer.

Prepare a water bath and pour the mixture into the bowl. Stir the egg yolks with the hand mixer until the mixture is quite thick. Make sure the bath is not too hot. When the mixture is thick enough, take the bowl off the water bath and add the melted butter drop by drop. Always add new butter when everything is mixed. Season to taste with salt, pepper and lemon.

Pour the sauce through a funnel and sieve into a siphon, screw on a cream cap and shake 10 times. Keep the hollandaise warm at 69 degrees, preferably in a sous vide bath.

The sauce will be very firm, but it will be fine. To optimize, I would add a little more liquid - and possibly a beaten egg white to make it fluffier. Test next time.

Tip

If the sauce tips over, you can save it: Take a new bowl on the water bath, a tablespoon of warm water and add your tipped Hollandaise drop by drop and then again in a thin stream while stirring.