Sauce Hollandaise

• 2 tablespoons white wine vinegar
• 1 tablespoon water
• 2-3

Cut the butter into small cubes and if it is very hard let it soften a bit. Put the vinegar, water, peppercorns, bayleaf and mace into a small saucepan and reduce to half their quantity. Allow to cool and remove peppercorns, bayleaf and mace. Take a double saucepan, or a pan into which a suitable bowl or basin will fit, and heat some water in it to just below boiling point. In order to lessen t