Melt the butter in the saucepan at medium temperature and let it cool down, remove the top foam and let the mixture cool down. Dice the onion, add the herbs and bring to the boil with a little water, add the egg yolks and whisk together in a water bath until frothy. Then pour the whole thing into the clarified butter mixture and stir.
Mix with the lemon juice and the wine and add these drop by drop so that it does not curdle. Mix everything well. Round off the taste with the remaining spices and honey.
As the perfect light cold sauce with asparagus, vegetables and salads, with grilled meat and fish and poultry.
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