In a thick bottomed stainless steel or copper saucepan, mix the wine vinegar with 4 tbsp cold water and the crushed peppercorns. Let bubble to reduce by one-third, then leave to cool completely. Add the egg yolks to the cold reduction and mix with a whisk.
Put the saucepan on a heat diffuser over a very low heat and continue whisking, making sure that the whisk comes into contact with the bottom of the pan.
Gradually increase the heat so that the sauce emulsifies progressively, becoming very smooth and creamy after 8-10 minutes. Do not allow the temperature of the sauce to rise above 65C.
Off the heat and still whisking, pour the tepid clarified butter in a steady stream. Season with salt to taste. At the last moment, stir in the lemon juice. Pass the sauce through a muslin-lined conical strainer to eliminate the crushed pepper if required, then serve immediately. [We didn't strain our sauce].
This recipe was taken from Michel Roux's book "sauces: savoury and sweet". We looked at a number of recipes, but when it comes to sauce you are best referencing a master. In our opinion, this is the best hollandaise sauce we have tasted, either at home or in a restuarant, and trust us we've had our fair share!