Ingredients

• 3 egg yolks
• 5 tbsp of white wine vinegar
• 1 echallotte (optional)
• 150g - 5.3oz of butter
• Cracked pepper or a pinch of Cayenne
• Lemon juice (half lemon)
• Splash of white wine (or water)

Steps

• Step 1

  Separate the 3 egg yolks from the whites. Keep aside.

• Step 2

  Melt 150gm of butter in saucepan, once melted scoop and keep the top and throw away the butter milk at the bottom.

• Step 3

  Finely chop 1 x echalotte or small onion. (optional)

• Step 4

  Place chopped echalotte in saucepan with 5 tablespoons of white wine vinegar. Reduce over heat until liquid mixture is almost dry.

• Step 5

  To a stainless steel or heat proof mixing bowl, add a dash of white wine or water to the egg yolks.

• Step 6

  Whisk egg yolks quite fast over very very low heat for approx 3 minutes. (Do not cook the eggs)

• Step 7

  Once you have a thick consistency, (sabayon) then add the clarified butter a little bit at a time.

• Step 8

  Once mixed, add the reduction.

• Step 9

  Add the juice of half lemon.

• Step 10

  Add cracked pepper or Cayenne pepper.

• Step 11

  Mix and serve immediately.

Little Tips

This sauce is similar to a mayonnaise, there's an emulsification process. If the oil becomes separated
it can be fixed by adding a little warm water and slowly mixing it.
If serving later, cover and keep warm but never hot.
Great for fish, vegetables, chicken, beef, eggs and more.
You can also brown the sauce under the grill for a different flavour.