Hollandaise Sauce

• 2 tablespoons wine vinegar
• 3 tablespoons water
• 4 egg

Heat the vinegar in a saucepan over a moderate heat until reduced to half quantity. Draw off the heat, add first the water and then the egg yolks. Replace over low heat and whisk continuously until thick and light. Remove from the heat and gradually whisk in the melted butter. Season with salt and pepper and add the lemon juice to taste.

Serve with freshly cooked broccoli or cauliflower