Classic Eggs Florentine with Homemade Hollandaise

Prepare the hollandaise base: Combine the white wine vinegar, finely chopped shallots, and a pinch of cracked black pepper in a small saucepan. Bring to a boil, then reduce the heat and simmer for 3-4 minutes until the liquid has reduced by about two-thirds. Remove from the heat and allow to cool.

Clarify the butter: Melt 125g of unsalted butter in a separate pan over low-medium heat. Once melted, carefully pour the golden butter fat into a jug, leaving the milky white solids (the buttermilk) at the bottom of the pan.

Create a bain-marie by filling a saucepan one-third full with water and bringing it to a gentle simmer. Place the vinegar reduction into a heatproof bowl and add the 2 egg yolks. Set the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water. Whisk vigorously (or use an electric hand mixer) until the yolks are pale, thick, and leave a visible trail when the whisk is lifted.

Finish the hollandaise: Whisk the double cream into the egg mixture. While whisking continuously, very slowly drizzle in the melted golden butter fat until the sauce is thick and glossy. Season to taste with salt and lemon juice. Remove from the heat and keep at room temperature, stirring occasionally to prevent a skin from forming.