- 150ml White Vinegar
- 3 Egg Yolks
- 250g Butter
Melt the butter and allow it to cool to body temperature.
Combine the egg yolks and white vinegar in a stainless steel bowl (round bottomed).
Whisk quickly over a double boiler until the mixture is light, fluffy and can hold its own weight (ribbon stage).
Remove mixture (Sabayon) from the heat.
Whisking continuously, add the butter a little at a time (take care not to add it too fast as the sauce will split) until all the butter is used. Continue to whisk for a minute or two to ensure a good emulsion.
Season to taste.
Goes well on brocolli, fish and pretty much whatever else you can find. ;)