minimalist bernaise sauce

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minimalist bernaise sauce
serves 4
2 tablespoons sherry vinegar
3 egg yolks
250g unsalted butter, chopped into cubes

1. Place a little water in the base of a medium saucepan and bring to a simmer.

2. Mix vinegar and egg yolks in a heat proof bowl and place on top of the saucepan, making sure the bottom of the bowl isn’t touching the water.

3. Add butter a few cubes at a time whisking almost constantly. Wait until the cubes have almost melted before adding the next.

4. Turn the heat off when you’ve added about 3/4 of the butter and continue to add and whisk.

5. When all the butter is added, taste & season and leave on the saucepan, stirring every now and then to keep warm until you’re ready to serve.