Ingredients:

  • 1 cup (240 ml) unsalted butter
  • 3 large egg yolks
  • 2 tablespoons (30 ml) white wine vinegar
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 tablespoon (15 g) Dijon mustard
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (5 g) freshly cracked black pepper
  • 2 tablespoons (8 g) fresh chives, finely chopped
  • 2 tablespoons (8 g) fresh parsley, finely chopped

Instructions:

  1. Prepare a double boiler: Fill a pot with a few inches of water
  2. Melt the butter: Add the butter to the bowl and allow it to melt slowly.
  3. Combine egg yolks and acid: In a separate bowl, whisk together egg yolks, white wine vinegar, and lemon juice until frothy.
  4. Temper the egg mixture: Gradually add a few spoonfuls of the melted butter into the egg mixture while whisking continuously.
  5. Create the sauce base: Slowly whisk the tempered egg mixture back into the bowl with the remaining melted butter until the sauce emulsifies.
  6. Add flavoring ingredients: Stir in Dijon mustard, salt, and pepper, mixing thoroughly.
  7. Incorporate fresh herbs: Gently fold in the chives and parsley.
  8. Taste and adjust: Check for seasoning and adjust acidity or salt to taste.
  9. Serve or store: Pour into a serving dish or storage container and chill slightly before serving.