Ingredients
- 2 Free Range Egg Yolks
- 150g Butter melted
- 20ml Tarragon White Balsamic Vinegar
- Freshly chopped Dill
- 10ml Lemon Juice
Method
- Place the egg yolks in a bowl with 10ml of cold waterplace the bowl over hot water and start to whisk.
- When the yolks have become pale and fluffy and you arm is ready to drop off you can now start to slowly trickle in the melted butter, whisking well to avoid the sauce splitting, when you have whisked in the melted butter season with a little pepper and add the vinegar and lemon juice.
- Stir in the chopped dill, and serve. We recommend drizzling on some poached eggs and smashed avocado. Yum
Recipe by Burren Balsamics