The perfect partner for steamed asparagus and the star of eggs Benedict, this sauce is easily transformed with the addition of tarragon for a Béarnaise sauce, or finely grated zest for tartness.
Prep time 5 mins
Cooking time 30 mins
Makes 500ml 1 tbsp fresh lemon juice 1 tbsp non-alcoholic white wine
1 bay leaf
2 egg yolks
125g clarified butter Half-fill a saucepan with water and bring it to the boil, then turn the heat down to the lowest setting. Meanwhile, in a separate small saucepan, place the lemon juice, non-alcoholic wine, peppercorns and bay leaf and bring to the boil. Boil until one teaspoon remains. Place the reduction and the egg yolks in a stainless steel bowl and whisk together until thick and creamy. Place the bowl with the egg mixture over the saucepan of simmering water and whisk vigorously and constantly, slowly drizzling in the clarified butter to emulsify the mixture. Remove from the heat. The sauce should be thick and double its initial volume. It should taste buttery with a slight, subtle hint of acidity. Serve warm.