• 2 tblsp white wine vinegar
  • 225g (8oz) unsalted butter, diced and chilled
  • 3 egg yolks
  • Sea salt and freshly ground black pepper


  • Place the white wine vinegar in a small pan with 1 tablespoon water and reduce to 1 tablespoon. Leave to cool.
  • Melt the butter in a small pan or in a dish in the microwave. Set aside and keep warm.
  • Beat 2 tablespoons water into the egg yolks, then beat into the reduced vinegar mixture. Stir with a whisk over a low heat until smooth and velvety, beating continuously.
  • Add the melted butter to the egg yolk mixture, little by little, until you have achieved a thick, smooth sauce. If it becomes too thick, add 1 tablespoon warm water. Season to taste and keep warm but not hot or the sauce will split.