| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
serves
|
Ingredients
- 250 g butter
- 2 eggs yolks only
- 1 tsp white wine vinegar
- 1 tbsp water
Ingredients
|
Instructions
- Melt butter in saucepan
- Pour melted butter into a small jug to allow it to separate and cool (5 minutes).
- Boil a small pot of water on the stove
- In a separate bowl, add together the egg yolks, vinegar and water and whisk
- Place the bowl on top of the boiling water and continue whisking. The steam will cause the eggs to pasteurise and thicken the sauce.
- Continue whisking the egg mixture until thick and hot to the touch.
- Once the mixture is hot, remove the bowl from the heat and set aside.
- Grab the jug of butter and start pouring the oil in to the bowl you’ve set aside, whisking whilst pouring. Pour the butter in gradually!
Recipe Notes
Tip: If the sauce looks like it’s about to separate or “split” grab an ice cube and whisk it into the mix – it’ll cool it down and save the sauce!
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