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1
Prepare the Brussels sprouts, by steaming until tender - about 7-14 minutes depending upon the size of the sprouts.
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2
While the Brussels sprouts are cooking start the hollandaise sauce. To make the hollandaise sauce: place the vinegar in a small saucepan with the chopped shallot, 4 peppercorns and the thyme and bay leaf. Simmer gently, uncovered, to reduce to about 2 tablespoons Strain and set aside.
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3
Have 1 oz of the butter cut into small cubes and chilled in the ice-making compartment of the refrigerator.
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4
Beat the egg yolks with a balloon whisk or hand-held electric beater until creamy in the top of a double boiler or in a heatproof bowl that will fit snugly over a saucepan. Gradually beat in 1 tbsp iced water and a pinch of salt.
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5
Add half the chilled butter pieces and set the double boiler top or bowl over gently simmering water; beating continuously as the mixture gradually heats and the butter melts and combines with the egg yolks, adding the reduced vinegar a little at a time as you beat.
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6
When this mixture starts to thicken noticeably, remove from the heat immediately, add the remaining chilled butter and continue beating.
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7
Once this has melted and combined with the egg mixture, beat in the melted butter, starting by adding a few drops and then gradually increasing this to a thin trickle. The sauce should become light and thick.
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8
Add a little more salt and freshly ground white pepper if wished and then stir in lemon juice to taste.
