Ingredients
2 tbsp (20 ml) vinegar
1/2 cup (100 ml) white wine
2 yolks
30 g butter
2 small onions
2 sprigs parsley parsley
pepper
pepper
salt
Method
Finely chopped onion, pour wine vinegar and boil over high heat until evaporate half the liquid. The butter mix with salt, red and black pepper and parsley and gradually add the egg yolks. To the hot, but not boiling acetic was added gradually in portions resulting oil mixture. The sauce is perfect for quick snacks.
Containers:
Difficulty
Average
Tested
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