Hollandaise Sauce II

• ½ cup butter.
• ½ tablespoon vinegar.
• Yolks 2

French Chef.

Wash butter, divide in three pieces. Put one piece in a saucepan with vinegar and egg yolks; place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk. Add second piece of butter, and, as it thickens, third piece. Remove from fire, and add sal