For this recipe you'll need this lobster butter recipe
First pour the white wine into a saucepan and also add the apple cider, the thyme and the pepper grains. Then cut the kumquats in half, add them to the pan as well and reduce this till it’s weighs 160 grams. Once it’s reduced pass it through a fine sieve.
apple cider reduction
cold lobster butter
store bought mayonnaise
Pour the reduction into a saucepan and season it with the salt. Bring this to a boil. When the liquid is boiling turn down the heat and while blending with a hand blender add the egg yolk. This will add a lot of air to the mixture, and you don’t need to beat it as long as normal. Then use a whisk to beat it for another couple of minutes on a medium heat till firm peaks are forming. It needs to look like this. Then directly turn off the heat and add the cold lobster butter. Gently mix it till the lobster butter is incorporated. Now a small trick. By adding a tablespoon of store bought mayonnaise you can stabilize the hollandaise and reheat it without splitting it. The stabilizers in the mayo will prevent it from splitting. Now pour it into a syphon and charge it with two charges. The syphon will make the hollandaise a lot firmer and with will hold it’s form a lot longer as well.