75-100g Melted Butter
2 Egg Yolks
1 tbsp Lemon Juice or White Wine Vinegar
Salt and Pepper
Setup a bain-marie – a bowl over a sauce pan of warm water over a very low heat. The bottom of the bowl should not touch the water.
Beat the egg yolks and a teaspoon of butter together with a pinch of salt.
Add the lemon juice or vinegar.
Whisk until the mixture thickens and slowly add more butter whisking all the time.
Whisk until the sauce thickens then season.
Cover with a disk of greaseproof paper to stop a skin forming while completing other dishes. Nice with poached egg.
