- 75ml white wine vinegar
- 1 tsp crushed black peppercorns
- 4 egg yolks
- 150g unsalted butter, clarified, hot
- Juice of ¼ lemon
- 2 tsp Dijon mustard
To Make:
1. Place the vinegar in a small pan with 2 tbsp cold water
and the peppercorns. Bring to the boil for 30 seconds then strain into a
heatproof bowl, cool slightly.
2. Place the pan over a pan of boiling water and whisk in
egg yolks until they double in volume and become opaque in color.
3. Add the hot clarified butter in a thin stream and whisk
until thickened. Add the lemon juice and mustard, keep the sauce warm but do
not let it get too hot or the sauce will separate.
