3 tbsp (45 ml) water

1 tbsp (15 ml) white wine vinegar

3 egg yolks

3/4 cup (180 ml) unsalted butter, melted

Salt and pepper

In a bowl ready for a double boiler, off the heat, whisk together the water, white wine vinegar and egg yolks. Place over simmering water and whisk until the texture becomes thick and frothy. Do not overcook the mixture so as not to scramble the egg yolks.

Remove the bowl from the double boiler. Off the heat, drizzle in the melted butter, whisking constantly. Season with salt and pepper. Cover with plastic wrap directly on the surface of the sauce. Keep warm.

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