For the perfect weekend brunch you need the perfect Hollandaise Sauce.
Makes 1 cup
3 egg yolks
3 tablespoons DYC White Vinegar
3 tablespoons water
1 bay leaf
¼ teaspoon crushed white peppercorns
1 tablespoon boiling water
Place the egg yolks in a food processor bowl and process to combine.
Mix the DYC White Vinegar, water, bay leaf and peppercorns together in a small saucepan.
Boil until reduced to 2 tablespoons.
Add the boiling water to the strained vinegar.
Melt the butter until bubbling.
With the motor running, pour the vinegar mixture down the feed tube of the processor then pour the hot melted butter in a very thin stream down the feed tube, leaving the white milky liquid from the butter behind
The mixture will thicken to form a creamy sauce.