Phenotypes A, B, C, D, E, F
Homemade Hollandaise Sauce

5ml lemon juice
5 ml vinegar
1/2 teaspoon white peppercorns, ground
2 bay leaves
4 egg yolks
225g butter
1/2 teaspoon salt
1/2 teaspoon black peppercorns, ground

In a 1 quart sauce pan, heat lemon juice, vinegar, white peppercorns, and bay leaves and bring to boil. Reduce liquid by 50% and cool. Strain reduced vinegar mixture. Then over low flame, whisk in egg yolks and heat until mixture thickens. Finally, whisk in butter and seasonings. Mixture should reduce by 20%