• whisk
  • small saucepan
  • stainless steel bowl


  • 2 large egg yolks
  • 110g butter
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • salt and freshly ground black pepper


  1. Heat the lemon and white wine vinegar in a saucepan until it simmers.
  2. Whisk egg yolks in a bowl for about a minute, add salt and pepper.
  3. Slowly pour the hot lemon juice and vinegar over the blended egg yolks in a steady stream.
  4. Carefully melt the butter in a saucepan until the creamy layer forms.
  5. Gently pour the butter into the egg mixture while continuously whisking.
  6. When combined scrape down the sides of the bowl and whisk again. Serve hot.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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