Preparation info

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Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

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  • 250 g (9 oz) butter
  • 2 French shallots
  • ½


Melt the butter in a saucepan, keep it at room temperature.

Peel and finely chop the French shallots, chop the herbs.

Over medium heat, soften the French shallots in the white wine and vinegar, add the herbs and the pepper then allow to reduce until almost dry. Off the heat, add the egg yolks, whisking them in the top of a double boiler until the mixture becomes pale and thick.