For the hollandaise sauce, halve the shallot and cut each half into very thin strips.
Bring to the boil once in a saucepan with the vinegar, white wine, water and pepper and then continue to simmer until the mixture has almost boiled away. Let the rest cool, pass through a fine sieve and mix with the egg yolks.
Heat the butter and clarify. Beat the egg yolk mixture in a bain-marie until the mixture begins to thicken slightly. From now on, slowly pour in the lukewarm clarified butter and continue whisking without interruption.
Season the hollandaise sauce with salt and pepper.