A rich butter sauce much like a warm mayonnaise, is perfect for either steamed or grilled fish, such as salmon, or fresh vegetables such as broccoli, asparagus or new potatoes. The secret of success is patience. Slowly and thoroughly work in the butter to give a thick, glossy texture.
Serves 2-3
Ingredients:
2 tablespoons white wine or tarragon vinegar
1 tablespoon water
6 black peppercorns
1 bay leaf
1/2 cup butter
2 egg yolks
salt and ground black pepper
Method:
- Place the vinegar, water, peppercorns and bay leaf in a saucepan. Simmer the liquid gently until it has reduced by half. Strain and let cool.
- In a separate bowl, cream the butter until soft.
- In a double boiler, or a heatproof bowl sitting over a saucepan of gently simmering, but not boiling, water, whisk the egg yolks and infused vinegar liquid together gently until the mixture is light and fluffy.
- Gradually add the butter a tiny piece at a time--about the size of a hazelnut will be enough. Whisk quickly until all the butter has been absorbed before adding any more.
- Season lightly and, if the sauce is too sharp, add a little more butter.
- For a thinner version of the sauce, stir in 1-2 tablespoons light cream. Serve immediately.
Cook's Tip
Any leftover sauce can be stored in the refrigerator for up to a week. Reheat very gently in a bowl over simmering water, whisking continuously.
Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.
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