Ingredients
The following ingredients have 6 Servings
- 1tbsp white wine vinegar
- 1tsp white peppercorns, crushed
- 4 egg yolks
- 250g butter, clarified (melted butter with the milk solids and water removed), cooled to tepid
- Salt to taste
- Juice of ½ lemon
Instruction
- In a thick-bottomed stainless steel or copper saucepan, mix the wine vinegar with 4tbsp of cold water and the crushed peppercorns. Let it bubble to reduce by one-third, then leave to cool completely. Add the egg yolks to the cold reduction and mix with a whisk.
- Put the saucepan on a heat diffuser over a very low heat and continue whisking, making sure that the whisk comes into contact with the bottom of the pan.
- Gradually increase the heat so that the sauce emulsifies progressively, becoming very smooth and creamy after 8-10 mins. Do not allow the temperature of the sauce to rise above 65°C.
- Off the heat and still whisking, pour in the tepid clarified butter in a steady stream. Season the sauce with salt. At the last moment, stir in the lemon juice. Pass the sauce through a muslin-lined chinois to eliminate the crushed peppercorns if required, then serve immediately.
