1/3 cup of dry white wine
2 tablespoons of vinegar
1 medium-sized onion, finely chopped
4 white peppercorns, ground
3 large egg yolks, beaten
1 and 2/3 cups of butter at room temperature
Lemon juice
Salt to taste
1/3 cup of dry white wine
2 tablespoons of vinegar
1 medium-sized onion, finely chopped
4 white peppercorns, ground
3 large egg yolks, beaten
1 and 2/3 cups of butter at room temperature
Lemon juice
Salt to taste
In a small saucepan, combine the wine, vinegar, onion, and peppercorn
Heat it over low heat until it reduces to about 1 tablespoon of liquid
Strain the mixture through a fine-mesh sieve into a bowl set over an ice bath
Let it cool to room temperature
Add 1 tablespoon of water, whisk in the egg yolks, and beat them gently until they thicken
Whisk in the butter, a little at a time, and continue beating until you get a thick, creamy sauce
Stir in some lemon juice for flavor
Serve warm or at room temperature
Serve with boiled asparagus, if desired
Each serving is approximately 6 portions
Nutritional information: 348 calories per serving.
