Well, this sauce was my biggest discovery last week. It happens rarely, that I prepare something again within such a short time, like I did now. I am totally in love with it and I think it is simply amazing! Last week, it was served with fish, however I think it is also great with vegetables. This time I changed it a little: I added some cream cheese to half of the sauce, and the other half got a fresh green colour, thank to some freshly extracted chlorophyll. It was served with white asparagus spears, poached quail eggs and roasted pine nuts.
60 g butter
2 egg yolks
1 teaspoon dijon mustard
2 tablespoons white wine vinegar
2 tablespoons cream cheese e.g. robiolinasalt, pepper
Melt butter and let it boil, but be careful and do not let it get brown. Meanwhile whisk together the egg yolks with the vinegar and the mustard until it is well incorporated. Whisk in the hot, melted butter and season with salt and pepper. Stir in cream cheese and serve.