Eggs Benedict

For the Hollandaise Sauce

• 70 ml white wine vinegar
• 80 ml water
• 2

To make the hollandaise sauce: place the vinegar, water, shallots, herbs and peppercorns in a saucepan and reduce the liquid to about a tablespoonful.

Strain and put aside.

Melt the butter and simmer it for 5-10 minutes.

Take off the heat, leave to cool a little, then pour off the pure fat where it has separated from the whey and discard the whey.

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