| Serves
6
Serve with vegetables such as asparagus, green beans and artichokes.
Ingredients
4oz/100g unsalted butter
2tsp/10ml vinegar
2tsp/10ml lemon juice
3 free-range egg yolks
salt and pepper
Method
1. Gently melt the butter. Put the vinegar, lemon juice and egg
yolks into a bowl and whisk with a balloon whisk until well mixed.
2. Place the bowl over a saucepan of hot water and whisk until
the mixture is thick and fluffy.
3. Gradually add the butter, whisking after each addition, until
the sauce thickens and all the butter has been used. Season with salt
and pepper and serve warm.
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