3 egg yolks

3 tablespoons (45 ml) white wine

1 tablespoon (15 ml) water

1/2 cup (125 g) clarified butter

Salt

Espelette pepper

Juice of one lemon

In a bowl, whisk the egg yolks with the white wine and water until frothy.

Place the bowl over a saucepan of simmering water and cook like a sabayon.

Remove from the heat and add the butter, a little piece at a time.

Season with salt and Espelette pepper and add the lemon juice.

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