2 egg yolks
2 tablespoons double cream
1 tablespoon white wine vinegar
pinch of cayenne pepper
80 g/3 oz butter, cut into pieces
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf parsley


1.Mix together the egg yolks, cream, vinegar, cayenne pepper and a pinch of salt in the top of a double boiler or a heatproof bowl.
2.Set over barely simmering water and heat gently, whisking constantly.
3.When the sauce starts to thicken, add the butter, a few pieces at a time, whisking constantly.
4.Stir in the tarragon and parsley and remove the saucepan from the heat.
5.For all grilled or spit-roasted meat.

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