Ingredients
2 egg yolks
110g/4oz butter, melted
salt and freshly ground black pepper
1 tsp mustard
lemon juice to taste
Method
1. Blend mustard, yolks, salt and pepper, whisk in butter in a steady stream. Adjust with lemon juice.
2. This can be used as a basis for bèarnaise and caper sauce. When cold it can be added to fromage frais or crème fraîche with herbs to dress fish and chicken.
