Hollandaise Sauce Recipe (Large Amount)

8 ounces White Wine
2 Ounces White Wine or Champagne Vinegar
10 pepper pods
8 stems fresh thyme
8 Egg yolks
1.5 pounds butter melted and skimmed

Combine the White Wine, Vinegar, pepper, and thyme in a bottle the day before service and allow the herbs to steep in the alcohol and vinegar.

Day of service - Pour the white wine and vinegar from the bottle you combined them in into a saute pan and allow the liquid to reduce till it is about sec (dry) ( should be only about 1/8 of the original volume remaining.) Pour this from the saute pan into a mixing bowl or double boiler pan and cool the liquid with one or two tablespoons of water. Add in one or two tablespoons of lemon or lime juice for acidity. Add the eight egg yolks to the pan and begin mixing over a simmering pan of water (double boiler technique) and continue whisking till the eggs have reached ribbon consistency. Do not rush this process since if you are not careful you will end up with scrambled eggs instead of the base for the hollandaise sauce. When the eggs have reached the consistency so that they fall off the whisk and form ribbons you are ready to add the butter. Drizzle the butter into the sauce in a steady stream as you are continuously whisking. Continue stirring after all the butter is incorporated and add fresh herbs such as tarragon or thyme at this point along with 1/4 teaspoon of cayenne pepper (optional)

Serve over Eggs Benedict or asparagus

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