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Yorkshire Recipes
by Annie Stirk
Serves 6
Preperation time 20 minutes
Cooking time 1 hour
Ingredients:
20 black peppercorns
6 tablespoons white wine vinegar
6 tablespoons white wine
2 bay leaves
3 egg yolks
300g (10.5 oz) melted butter
pinch of salt
juice of half a lemon
60 asparagus spears
Method
1. Make the sauce first - put the wine and vinegar into a pan with peppercorns and bay leaves
2. Bring to the boil for about 5-8 minutes until reduced to about 3 tablespoons. Leave to cool and then remove the peppercorns and bay leaves.
3. Break the egg yolks into a metal bowl, place over a pan of barely simmering water and whisk in about 1 tablespoon of the reduced mixture.
4. Continue to mix until the mixture turns pale and the whisk begins to leave ribbon-like marks.
5. Remove from the heat and gradually whisk in the melted butter until the sauce is thick and creamy. Add 1 tablespoon of hot water if you feel the egg is about to scramble.
6. Beat in the salt and lemon juice. Set aside keeping it warm.
7. Serve with hot asparagus.
