Hollandaise Sauce

Assemble all ingredients and equipment needed to prepare the recipe. Combine the cracked peppercorns, vinegar, white wine and water; reduce until the liquid is half of its original amount. Strain and cool the reduction slightly. In a stainless steel bowl combine the egg yolks and the reduction. Whisk them until frothy. Place the stainless steel bowl over a pan of simmering water and whisk the egg mixture to the ribbon stage and tripled in volume. It should have a light but firm consistency. Remove from the heat and gradually add the warm clarified butter, whisking constantly. Add the lemon juice, and adjust the seasoning to taste with salt and pepper.