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.