Sauce hollandaise

• 2 tbsp white wine vinegar
• 2 large egg yolks, beaten
• 350 g/

Put 6 tablespoons water in a small saucepan over a medium heat. Add the vinegar, season with salt and pepper and simmer for 2 minutes until reduced by half and the liquid becomes syrupy. Transfer the vinegar reduction to a heatproof bowl and rest it over a saucepan of gently simmering water, making