Place the Kitchen Aid beating bowl or another metal bowl in the 80 degree oven and heat for 15 minutes.
Prepare reduction: Peel and dice the shallot and bring to the boil with white wine, water, vinegar, parsley, tarragon and bay leaf as well as the peppercorns and reduce to 3-4 tablespoons. Provide the prepared reduction.
Heat the butter for the hollandaise sauce, make it foam and clarify to a light brown shade. Pass the butter through a fine sieve and let it temper beside the stove (approx. 90°C).
Place the egg yolks in the pre-heated beating bowl, let the Kitchen Aid run at full speed with the beater, slowly add the prepared reduction.
Add the clarified brown butter first slowly by the spoonful, then faster - egg yolk and butter should emulsify well and combine. Season the hollandaise sauce with a little chilli or cayenne pepper, salt, pepper and nutmeg.
The Hollandaise sauce can be kept warm in the preheated oven at 70-75 degrees for 10-30 minutes without any problems. If necessary, place a small piece of butter on the sauce so that no skin forms.
When serving the Hollandaise sauce to asparagus, potatoes or fish, please use preheated plates or a sauce boat so that the tasty, full sauce comes warm to the table.