Donna Hay: Basics To Brilliance

This gorgeous sauce is perfect spooned over poached eggs on sourdough toast. Serve with leafy greens – try blanched spinach or crispy kale.


  • 2 tablespoons water

  • 2 tablespoons white wine vinegar

  • 1 tablespoon finely chopped eschalot (French shallot)

  • ¼ teaspoon black peppercorns

  • 3 egg yolks

  • 200g unsalted butter, melted and still warm

  • sea salt and cracked black pepper


  • 1.

    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.

  • 2.

    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 information

Nutritional analysis per serving (8 servings)

  • Energy 198kj
  • Fat Total 21g
  • Saturated Fat 13g
  • Protein 1g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 91mg

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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  • If the sauce is too thick, you can blend in 1 or 2 teaspoons of water until it reaches the desired consistency.
  • If you’re not serving the sauce right away, keep it warm for up to 30 minutes. It’s best to discard any leftovers.

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