Hi,
I make it using the recipe from the EDC as a base but increase the cooking time by a few extra minutes and add a white wine vinegar reduction to the bowl with the egg yolks and butter. To make the reduction I boil 1/4 cup white wine vinegar with 2 tbls water and some salt and pepper in a small saucepan until it's reduced to approx 2 tbs. I wait for this to cool (sit saucepan in some cold water in the bottom of the sink) before adding to the eggs and then follow the rest of the instructions. I also sometines add a small amount of lemon juice once it's the thickness we like. I haven't got the book with me so not sure of the actual instructions but hope this helps. We love the hollandaise and find it so easy to make although the quantity is way to much for just the two of us but I haven't yet tried to make a smaller amount.
