Ingredients
150 g butter
2 large egg yolks
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 lemon
SIDS SALT & PEPPER to taste
Directions
Get a saucepan and a heatproof mixing bowl that will sit flat over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
Place the butter in a pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of almost-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
Using a balloon whisk, start to beat your eggs, then whisk in SIDS LOW SUGAR RASPBERRY VINEGAR.
Keep whisking and then start adding the melted butter by slowly drizzling it in, whisking all the time, until all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
Season carefully with SIDS SALT & PEPPER to taste and loosen if necessary with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking.
Inspired by Nahi at RecipeTin Eats
