June 26, 2006

Filed under: Uncategorized — ros @ 12:14 pm
  • 100g butter
  • 2 medium egg yolks (or 150g butter, 2 duck egg yolks)
  • 1-2 teaspoons vinegar or lemon juice
  • half handful chopped herb such as tarrgon or┬ámint (optional)
  1. Melt the butter in a pan. Keep warm.
  2. Bring a small pan of water to the boil
  3. Beat the egg yolks in a heat proof bowl.
  4. Place the heat proof bowl so it is sitting above the boiling water
  5. Continue to beat the eggs until they start to thicken.
  6. Whilst beating add the vinegar and then the butter a teaspoon at a time until all the butter is mixed in.
  7. The sauce should be smooth, fairly thick and light yellow.
  8. Add the chopped herbs (if using).
  9. Season with salt and pepper and add more vinegar if necessary.
  10. Take the water off the boil. The sauce can be left while you make other things but it needs to be stirred ocasionally to stop a skin forming on the top.

1 Comment »

  1. Great recipe, used it to make my hubby Eggs Benedict on Valentines Day - he loved it.

    Comment by Mirren McLeod — February 17, 2009 @ 9:31 pm

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