First of all place the white wine vinegar, peppercorns and lemon juice in a pan and reduce to about a tablespoons worth and then discard the peppercorns.

Melt the butter over a medium heat, froth starts to appear and skim this off and discard to leave the pure butter remaining, which will be about 200 g worth. Keep the butter hot as this will help cook the eggs lightly in the blender.

In the blender place the egg yolks, mustard and vinegar. Start up and then add the butter very slowly in similar fashion to how I made mayonnaise in the blender in an earlier post. As your butter is added the hollandaise will thicken. Continue until all of the butter is added and if required you can add a touch more white wine vinegar to thin down to your desired consistency.

Serve with poached eggs and bacon for eggs benedict as I have done in the picture. Another family brunch favourite, even with the kids.