Ingredients100g butter chopped into cubes
1 tbsp white wine vinegar or lemon juice
2 egg yolks
dash of cream
Salt to taste
Pinch of cayenne pepper
Method
- Put about an inch of water into a saucepan and bring to the boil, then simmer gently. Put a small mixing bowl, big enough to sit tightly on top of the saucepan. Be very careful not to let it's base touch the boiling water.
- Put the egg yolks, water and half the vinegar or lemon juice and cream into the bowl and whisk until the egg yolks start to thicken.
- Now slowly add the butter, a little at a time, whisking as you go. Do not let the sauce boil or it will curdle. Add salt and a pinch of cayenne pepper together with the remaining vinegar and beat until smooth.
