• sauce
  • 3 egg yolks
  • 10 dlg butter
  • 0.5 dl white wine vinegar
  • 1 teaspoon of four peppercorn
  • 1 bay leaf (smaller)
  • 1 middle size shallot ( or 1 smaller green onion)
  • salt to taste
  • white pepper to taste


  1. Boil the white wine vinegar with the peppercorn, the bay leaf and the pealed onion in a pot until the vinegar is half of the original amount (approx. 2-3 tablespoons)
  2. Filter it and cool it.
  3. Chop the butter into cubes.
  4. Put the vinegar and the egg yolks in a bowl that can be put above steam.
  5. Boil water and put the bowl with the vinegar and the egg yolks on the steam, and alongside continuous stirring cook a thick cream, while gradually adding in the portions of the butter.
  6. If the butter has melted and the cream is thick enough, take the bowl off the steam and stir the sauce further, season it with salt and pepper.

Enough for 4 servings.

We recommend the sauce for our Nuggets.

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