- Finely dice the shallot and put them in a small saucepan together with the vinegar, peppercorns and bay leaf. Heat to a simmer and reduce to 1/2 teaspoon.
- Meanwhile, clarify the butter by slowly heating it in a pan and letting the milk solids and imputities dink to the bottom.
- Heat a pot of water to simmering and put a bowl on it. Add the egg yolk, vinegar reduction, salt and pepper to the bowl and whisk for 1 minute or until slightly foamy and white.
- Slowly dribble in the butter while constantly whisking.
- Remove from the heat and season to taste.
For a quick “cheat” version, add the egg yolk, salt, pepper and vinegar in a narrow measuring jug, pour over the melted butter and blend with an immerseion blender until emulsified.
For a quick “cheat” version, add the egg yolk, salt, pepper and vinegar in a narrow measuring jug, pour over the melted butter and blend with an immerseion blender until emulsified. |