1/3 cup of white wine
2 tablespoons of vinegar
1 medium onion, finely chopped
4 white peppercorns, ground
3 large egg yolks, beaten
1 cup and 2 tablespoons of butter, at room temperature
Lemon juice
Salt to taste
1/3 cup of white wine
2 tablespoons of vinegar
1 medium onion, finely chopped
4 white peppercorns, ground
3 large egg yolks, beaten
1 cup and 2 tablespoons of butter, at room temperature
Lemon juice
Salt to taste
In a small saucepan, combine the wine, vinegar, onion, and peppercorns
Heat until it reduces to about 1 tablespoon of liquid
Strain the mixture through a fine-mesh sieve
Place the mixture in a heatproof bowl set over a pot of simmering water, being careful not to let the water boil
Add 1 tablespoon of water, whisk in the egg yolks, and beat carefully until thickened
Whisk in the butter, piece by piece, and continue beating until smooth and creamy
Add a few drops of lemon juice and season
Serve warm with cooked asparagus
Each person drowns their asparagus in the sauce
Serves 6.,
348 calories per serving.
