- 3 egg yolks
- 500g butter, melted and cooled slightly
- 1 tbsp white wine vinegar
- ½ lemon juice only
In a large bowl, over a pan of simmering water whisk the egg yolks and slowly add the warm butter, then the lemon juice and vinegar. Continue to whisk until a silky emulsion is formed.
Serve warm with whole salmon recipe.