Ingredients
Method
1.In a small saucepan, combine vinegar, pepper and water; bring to boil.
2.Reduce heat; simmer, uncovered, until liquid reduces to 1 tablespoon. Strain through fine sieve into medium heatproof bowl; cool 10 minutes.
3.Whisk egg yolks into vinegar mixture until combined. Set bowl over medium saucepan of simmering water (do not allow water to touch base of bowl). Whisk over heat until mixture is thickened.
4.Remove bowl from heat; gradually add melted butter in a thin, steady stream, whisking constantly until sauce has thickened.
Care and patience are needed to bring this sauce into being: follow the directions to the letter and ensure you don’t overcook it. The texture needs to be smooth and creamy, and the flavour rich and buttery. The care you give it will be worthwhile. Sauce goes well with poached eggs, steamed asparagus and grilled fish.
Note
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