We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Cooks In20 minutes
Nutrition per serving
Calories 92 5%
Fat 9.9g 14%
Saturates 5.9g 30%
Sugars 0.1g 0%
Salt 0.2g 3%
Protein 0.6g 1%
Carbs 0.1g 0%
Fibre 0g -
Of an adult's reference intake
- 150 g unsalted butter
- 2 large free-range egg yolks
- 1 dessert spoon white wine vinegar
- 1 lemon
By Abi Fawcett
- Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
- Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
- Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
- Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
- Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
- Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking.