- 175g (6oz) butter
- 2 large free-range egg yolks
- 2tbsp lemon juice
- 2tbsp dry vermouth
- 1tbsp finely chopped parsley or dill
Heat 175g (6oz) butter gently in a pan until the white solids have sunk to the bottom. Pour the yellow liquid into a jug through a sieve, leaving the white solids in the pan.
Put 2 large free-range egg yolks into a processor; whizz briefly with 2tbsp lemon juice. Add the butter in a thin stream.
Add 2tbsp dry vermouth and 1tbsp finely chopped parsley or dill. Blend for a few seconds. Spoon into a heatproof bowl, rest over a pan of simmering water to warm.