Ready in 1 Hour(s)
● 4 tbsp white wine vinegar
● 1 bay leaf
● 6 black peppercorns
● 3 large egg yolks
● 150g butter
● A small squeeze of lemon juice
1. Fill a large bowl with cold water. Put the vinegar, bay leaf, peppercorns and 3 tbsp water in a small pan, then simmer, uncovered, until reduced to about 2 tbsp. Immediately dip the pan base in the bowl of water, to cool it down and stop the mixture evaporating.
2. Put the egg yolks in a large bowl with 15g of the butter and a small pinch of salt. Beat together until well combined. Carefully strain the vinegar and herb reduction through a sieve into the egg mixture.
3. Put the bowl on top of a pan that’s a quarter full of simmering water – making sure the bottom of the bowl doesn’t touch the water. Whisk, until pale and beginning to thicken. Do not allow the mixture to overheat or the eggs may scramble. If the sauce seems to be getting too hot, remove the bowl from the pan and add a few drops of cold water, then continue whisking.
4. Beat in the remaining butter, a cube at a time. Beat well after each addition and allow it to emulsify – combine and thicken – before adding more. When the sauce has a light, creamy consistency, remove from the heat and whisk for another minute. Stir through the lemon juice and season.
Each 10g serving contains 48KCAL