Minted Bernaise Sauce

1. 1

   Bring vinegar to boil in a small pot with the pepper and spring onion.Simmer with lid on for 2 minutes.Turn off heat.

2. 2

   combine egg yolks and mint in a blender. Blend until mint is all chopped.

3. 3

   melt the butter in a large micro wave safe jug, then heat til nearly boiling.

4. 4

   discard spring onion.

5. 5

   With motor running, pour in the vinegar, and then the hot butter.

6. 6

   Pour the whole mixture back into the jug and microwave at 50% power for about 2mins, stirring every 30 secounds, until it is thick and creamy.

* Per serving · 4 servings · Values may vary.

No additional tips available.