| 250 g | butter |
| 1 tbsp | vinegar |
| 80 ml | white wine |
| 1 | bay leaf |
| 2 tsp | black peppercorns |
| 2 tsp | mustard seeds |
| 4 | egg yolks |
| ½ tbsp | sugar (optional) |
| salt |
Melt butter in a pot over medium-low heat. In a separate pot over medium heat add vinegar, white wine, bay leaf, peppercorns, mustard seeds, sugar if desired, and season with salt. Transfer melted butter to a liquid measuring cup.
Set a heatproof bowl over a pot of simmering water and place a fine sieve on top. Pour wine and vinegar mixture through sieve then remove sieve. Add egg yolks to the bowl and whisk continuously until doubled in size. Gradually add butter in a slow stream while whisking until Hollandaise is smooth and silky. Remove from heat and whisk once more to ensure a smooth sauce. Enjoy!
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