- Bring wine, lemon juice and rind to the boil in a small fry pan. Simmer for 20-30 seconds until liquid is reduced by approximately half.
- Whisk egg yolk in a medium sized bowl for 1 minute. Gradually begin to pour reduced liquid into the egg until fulling mixed, pour the mixture back into the pot.
- Place pot over a low heat, whisk in chilled butter cubes, one at a time, until completely incorporated, do not boil. The sauce should be thick and creamy. Whisk in herbs and season with pepper. Serve sauce immediately poured over cooked chicken or seafood.
IN THIS RECIPE
Original Salted Butter
Western Star is Australia’s favourite butter. It’s a classic, pure creamery butter with a rich satisfying, five-star taste. Winner of Champion Butter at the 2019 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Expertly crafted from only two natural ingredients, cream and salt.
More Sauces recipes
Reheating Hollandaise or Béarnaise sauce?
Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter.