Classic Hollandaise

• 14 tbsp (1 3/4 sticks) butter
• 3/4 cup dry white wine
• 2 None shallots, finely chopped
• 1 None bay leaf
• 2-3 None white peppercorns, crushed
• 3 None egg yolks
• 2-3 tsp lemon juice

1. Melt the butter slowly in a saucepan. Bring to a boil. Reduce heat to low and simmer for 1-2 mins. Skim off the foam. Remove the pan from the heat. Let the clarified butter stand for 2-3 mins before skimming it once again. Set aside.
2. Bring the white wine, shallots, bay leaf and white pepper to a boil in a saucepan on medium-high heat. Boil for 5 mins until the liquid has reduced to about 1/2 cup. Pour the reduction through a fine sieve. Set aside to cool.
3. Whisk the egg yolks and white wine reduction in a bowl set over simmering water. Gradually whisk in the clarified butter. Season the sauce with lemon juice to taste.

butter, white wine, shallots, bay leaf, white peppercorns, egg yolks, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/19966 (may not work)