Put the vinegar, water, mace and peppercorns in a saucepan and boil to reduce to
You can change the flavour of the sauce by using different vinegars. Chopped shallots cooked with the vinegar and water, but using an extra tablespoon tarragon vinegar, will give you béarnaise sauce, which is wonderful with grills. Finely chopped mint added to the hollandaise will give you sauce paloise, a classic French sauce from Pau.
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