This recipe is traditionally made just before serving the dish. It can, however last all day if it is kept in the oven at a constant 60C.
Small stainless steel pan or roundel
Glass bowl which is heat proof and can sit well upon another saucepan for emulsifying
1/2 tbsp white wine vinegar
1 ½ tsp finely crushed white peppercorns
1/3 cup (90 mls) cold water
6 egg yolks
26 oz (750 gms) clarified butter
Juice of 1 lemon
1 tbsp truffle infused oil
Prepare the clarified butter by gently warming it in a pan and skimming off the surface froth then carefully pouring the butter into a bowl ensuring the milky sediment is left in the pan. Keep it slightly warm.
Bring the vinegar, peppercorns and water to the boil in a small saucepan and reduce by about a third. Leave this to cool completely then whisk in the egg yolks. Pour the mixture into the glass bowl then place the bowl over a simmering saucepan and heat gradually, whisking all the time to emulsify the contents. It is vital not to let the temperature of the emulsification to rise above 63oC or it will begin to split. If it does begin to split, take the bowl immediately off the simmering pan and add ice cold water. After about eight minutes of whisking under the controlled heat, the contents will become very smooth and creamy. Take the bowl off the heat and whisk in the tepid clarified butter. Then whisk in the lemon and truffle oil. The sauce should have the consistency of mayonnaise.