Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 4 tablespoons wine vinegar
  • 1 shallot
  • 1 bayleaf


Reduce the vinegar with the spices to a tablespoon. Work the yolks with a nut of the softened butter, strain the vinegar over them, stir and thicken in a bain-marie, gradually adding the rest of the butter stirring constantly. Add the herbs and seasoning.