Ready in: 0:13 h
Preparation time: 5 min.
Created on: 04.08.2016
Last changes: 14.02.2018
- Insert the mixer attachment, then add the ice-cold cream to the blender jug and mix for 3 minutes/speed setting 4, watching the process constantly. Transfer the cream to another container and thoroughly clean the blender jug. Remove the mixer attachment.
- Place the butter in the blender jug and melt for 4 minutes/70 °C/speed setting 2. Transfer to another container and thoroughly clean the blender jug.
- Add 2 tablespoons of water plus the white wine vinegar and crushed peppercorns to the blender jug and heat for 1 minute 30 seconds/90 °C/speed setting 2, then leave to cool.
- Insert the mixer attachment. Add the egg yolks to the blender jug and heat for 2 minutes/70 °C/speed setting 3. Emulsify the egg mixture for 5 minutes/70 °C/speed setting 3, pouring the cooled butter slowly onto the blender jug lid so that it trickles onto the rotating blade a drop at a time. Add the whipped cream and blend for 1 minute/speed setting 4. Season the sauce to taste with salt and lemon juice. Serve immediately.
Bon appétit with Monsieur Cuisine