The Basic Hollandaise

• 3 tablespoons white wine vinegar
• 1 tablespoon water
• 1 blade of

Put the vinegar, water, mace and peppercorns in a saucepan and boil to reduce to 1 tablespoon. Put the egg yolks in a bowl set over a pan of simmering water and beat them with a teaspoon of butter, pinch of salt and grind of pepper. Strain in the vinegar, remove the pan from the heat but kep the bow