Place the ingredients for the reduction in a small pot, bring to the boil and reduce to one or two tablespoons.
Heat the butter for the hollandaise sauce in a saucepan and make it foam. Clarify the butter to a light brown shade. Pass the butter through a fine sieve and let it temper beside the stove (approx. 90°C).
Pour the cleanly separated egg yolks and reduction into the mixing bowl of the Thermomix, insert the stirring insert (wing), beat 5 min./75°C/ counterclockwise with volume.
Next, prepare the prepared butter, set 5 min./80°C/step 4 counterclockwise and let the butter run in slowly for the first 40 seconds.
Season the Hollandaise sauce with a little cayenne pepper, salt, pepper and nutmeg.
You can keep the sauce Hollandaise warm for 35 minutes without any problems in the Thermomix at 75°C lowest stirring level.
When serving the Hollandaise sauce, please use preheated plates or a sauce boat. Otherwise the sauce cools down quite quickly and only a warm plate prevents this.