HOLLANDAISE SAUCE

2 large egg yolks
1 dessertspoon lemon juice
1 dessertspoon white wine vinegar
4 oz butter
salt and freshly milled black pepper

Place the egg yolks in a small bowl and season them with a pinch of salt and pepper. Then place them in a food processor or blender and blend them thoroughly for about 1 minute.

Heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to boil. Switch the processor or blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream and blend well.

Melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, switch the processor on once more and pour in the butter in a thin, slow, steady trickle and blend until smooth and creamy.