AuthorMartinIn a pot, slowly melt the butter.
Finely chop the shallot and add it to another pot with the white wine vinegar.
Reduce by half, then add the water and strain through a fine sieve. Let it cool slightly.
Put the egg yolks with the vinegar reduction in a bowl. Heat over a bain-marie (bowl over a water bath) and whisk until slightly frothy.
Remove the bowl from the water bath and slowly incorporate the melted butter while continuously whisking with a whisk.
Season to taste with salt, pepper, and a little lemon juice, if desired.
Ingredients
Directions
In a pot, slowly melt the butter.
Finely chop the shallot and add it to another pot with the white wine vinegar.
Reduce by half, then add the water and strain through a fine sieve. Let it cool slightly.
Put the egg yolks with the vinegar reduction in a bowl. Heat over a bain-marie (bowl over a water bath) and whisk until slightly frothy.
Remove the bowl from the water bath and slowly incorporate the melted butter while continuously whisking with a whisk.
Season to taste with salt, pepper, and a little lemon juice, if desired.
