This gorgeous sauce is perfect spooned over poached eggs on sourdough toast. Serve with leafy greens – try blanched spinach or crispy kale.
Place the water, vinegar, eschalot and peppercorns in a small saucepan over medium heat and bring to the boil. Cook for 2 minutes and strain, discarding any solids. Set aside to cool to room temperature.
Place the egg yolks and 1½ tablespoons of the cooled vinegar reduction in a blender and blend on high speed for 2–3 minutes or until pale in colour. With the motor running, add the butter in a thin steady stream. Blend for 1 minute or until the sauce has thickened. Sprinkle with salt and pepper and serve immediately. Makes 1 cup
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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