Difficult Difficulty
30 Min Preparation Time
Preparation
Step: 1 / 12

Measure all ingredients and prepare for use

Step: 2 / 12

Peel and finely chop the shallot.

Step: 3 / 12

Place in a sauté pan with the peppercorns, white wine vinegar and about 100ml water.

Step: 4 / 12

Bring to the boil and bubble until reduced by two thirds. Remove from the heat and allow to cool.

Step: 5 / 12

Put the butter in a small saucepan and allow to melt over a low heat.

Step: 6 / 12

Let the butter melt over low heat.

Step: 7 / 12

When the butter separates, remove from the heat.

Step: 8 / 12

Pour the butter slowly through a fine sieve.

Step: 9 / 12

Place the egg yolks in a heatproof bowl and pour in the reduction through a fine sieve.

Step: 10 / 12

Set the bowl over a pan of hot water and beat with a whisk until thick and creamy.

Step: 11 / 12

Remove from the heat and add the butter in drops, then a thin stream, stirring constantly.

Step: 12 / 12

Keep whisking until the sauce is thick and glossy. Season with salt and lemon juice.

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