This recipe utilizes clarified butter. Please refer to the "Clarified Butter" pictorial to learn how.

Place a shallow, heavy-bottomed pan filled halfway up the sides with water onto the stove. Roll a kitchen towel into a tube and place it end-to-end in the center of the water. Turn the heat on to medium-low heat and bring the water to a simmer. The towel acts as a diffuser between the simmering water and the bottom of the bowl. Meanwhile, reduce your wine, vinegar, shallot and peppercorn mixture.

Place a metal bowl with the separated egg yolks onto the towel.

Strain the hot, reduced wine and vinegar into a bowl.

Slowly drizzle the reduction into the egg yolks while whisking rapidly.

Whisk the yolks and reduction as fast as you can without splashing too much of the mixture up the sides of the bowl.

The color of the yolks will lighten as the egg yolks begin to cook and emulsify with the reduction.

The yolks will be ready for the next step when you can see the lines where your whisk has whipped through them.

Begin adding the clarified butter in small droplets while whisking rapidly.

Once about a quarter of the butter has been added, the rest can be added in a thick steady stream.

When all of the butter has been added, the sauce will come together in a smooth, thick emulsion.

The Hollandaise can be brightened with a few drops of lemon juice.

Season the sauce to taste.