John Myers
Ingredients for 1 servings:
- 50 ml water, hot
- 1 tsp, leveled stock powder
- 70 ml dry white wine, e.g. Chardonnay
- 3 egg yolks
- 70 g butter
- e.g. salt and pepper
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
more flavor
Melt the butter in a double boiler. Mix the bouillon powder with the hot water and then stir in the wine. Whisk the egg yolks with the liquid, along with a pinch of salt and pepper, until frothy. Whisk in the double boiler—careful not to overheat it! Continue whisking until the mixture thickens. Then gradually whisk in the butter, which should not be too hot or too liquid. It’s important that neither the double boiler nor the butter are too hot, so the sauce doesn’t turn into scrambled eggs. The result is a frothy and creamy sauce that tastes delicious with asparagus or cauliflower.
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