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INGREDIENTS
- 200 g butter
- 3 egg yolks
- 2 tablespoons white wine vinegar
- 4 tablespoons dry white wine
- 1 tablespoon lemon juice
- salt
- freshly ground pepper
METHOD
- 1In a saucepan over medium heat, melt the butter until hot and set aside.
- 2Whisk the egg yolks in a stainless steel or glass bowl with 2 tablespoons of water and a pinch of salt.
- 3Pour the vinegar and wine into a saucepan and add pepper. Boil down to 2 tablespoons and, while constantly whisking, add to the bowl with the egg yolks.
- 4Pour water into the saucepan to a height of 2 cm, bring to a boil, and reduce heat to minimum. Place the bowl with the egg yolks over the saucepan so that its bottom does not touch the surface of the water, and continue whisking until the yolks begin to thicken. Remove from heat.
- 5Gradually pour the hot butter into the egg yolk mixture, whisking constantly, first drop by drop, then in a thin stream.
- 6Stir in the lemon juice and season with salt.
Tip
Use a flat whisk for preparation.
This type of sauce cannot be reheated or stored well, so prepare the sauce at the last minute, at most gently warm it in the same bain-marie it was cooked in.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef