Serves: 4 (scaled from 4)


1 tsp peppercorns
1 pinch salt
250 g butter
4 medium egg
2 tsp white wine vinegar
0 lemon juice


1. Melt butter in a small pan until it foams. Skim and discard foam, leave pan to settle. Skim of clarified butter, discarding whitish residue. 2. Boil vinegar with cracked peppercorns and salt, reduce by half, remove heat, add 2 tbsp water, strain into a heavy based pan. Cool a little, add egg yolks, put over low heat. Balloon whisk until light and creamy, forming soft peaks, 8 to 10 mins. Do not overheat. 3. Remove from heat and, whisking continuously, pour in clarified butter. whisk until thick and smooth. Add lemon juice and salt to taste.


Serve with 4 duck eggs, poached 3 to 4 mins and or 16 to 20 asparagus spears.

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