Braised Leeks with Hollandaise

Cut off top half of leeks and discard green leaves. Trim stem ends and pull off tough outer leaves. Cut leeks into quarters lengthwise and wash thoroughly; drain. Place leeks in parallel rows in proper cooking pan. Combine stock and remaining ingredients. Bring beef stock, salt, butter, white pepper, and dried herbs to a boil and pour over leeks. Cover loosely and simmer covered for 15 minutes or until leeks are tender. Drain the leeks, and serve with hollandaise sauce.