lemon juice and cayenne. Strain through a fine sieve and serve. Excellent with grilled, poached or fried fish.
Combine coarsely chopped herbs, chopped shallots, crushed peppercorns, vinegar and white wine in a saucepan, Cook over a high heat until liquid is reduced to two-thirds of the original quantity. Strain and return juices to the top of a double sauce-pan.
Beat egg yolks with water and add to the juices in the top of the double saucepan; stir briskly over hot, but not boiling water with wire whisk until light and fluffy. Never let water in bottom of boiler begin to boil, or sauce will not “take”. Gradually add butter to egg mixture
By Susan Gibbons