Melt the butter in a pan over a low heat.
At the same time, boil the shallots with the vinegar and peppercorns until reduced to about
Pass through a sieve into a food processor and add the egg yolks and salt. Turn on at full speed and slowly pour the butter through the feeder tube.
Transfer to a bowl set over simmering water and whisk until a spoonable consistency is achieved.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.