Hollandaise saus (2)

Put vinegar, water and pepper grains in a saucepan and bring to the boil. Reduce to a third on low heat in 1 minute. Remove the pan from the heat and allow the reduction to cool. Sieve it in a fireproof dish or metal bowl. Add the egg yolks and beat everything together. Place this dish on a pan with gently boiling water and do not let the bottom of the dish touch the water. Beat the mixture for 5-6 minutes until it starts to bind, is creamy and smooth and runs like a ribbon off the whisk. While beating, add the clarified butter in a thin stream until the sauce is thick and shiny. Add the lemon juice and season the sauce with salt, black pepper and cayenne pepper. Serve the sauce immediately or keep it in a bain marie for 15-20 minutes. You can also store it in a thermo.