Hollandaise Sauce

• 1 ¼ sticks (150 g) softened butter
• 1 ½ teaspoons wine vinegar (preferab

Take the butter out of the refrigerator an hour ahead of time to soften. Break the butter into ten pieces.

As for Béarnaise Sauce, for the best results, it is advisable to make this sauce in a double boiler.

Heat a little water in the bottom of a double boiler. Place the vinegar and egg yolks in the top, whisk to combine, and season lightly wit