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1
It's easier to make this sauce if you make the reduction several hours before you're ready to make the sauce.
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2
I do mine the day before, along with clarifying the butter.
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3
Place all the reduction ingredients in a small sauce pan and bring to a boil.
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4
Turn the heat down to medium and continue cooking, uncovered, until the liquid is reduced by half, about 20 minutes.
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5
Strain and reserve the liquid (should be 1/4 cup) to use in the sauce.
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6
The minced shallots/onion can be discarded, or dehydrate and save for seasoning in another dish.
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7
The sauce should be prepared right before you're going to use it, otherwise it might break and not look as appealing (will still taste fine if broken, however).
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8
In the bottom of a double boiler, heat water to not quite boiling then turn your heat down to low.
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9
Place the top section of the double boiler on it.
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10
Add the reduction liquid, which should be at room temperature.
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11
Constantly beating with a wire whisk or hand mixer on medium-low speed, slowly add the egg yolks to thicken.
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12
Still beating, very slowly add the butter, about 1 tablespoon at a time.
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13
When the butter is fully incorporated, immediately serve the sauce.
