- Mix the vinegar and the egg yolks in lukewarm water using a whisk.
- Add salt and pepper and heat bain-marie until the mixture slightly starts to bind.
- Remove from heat and slowly add the liquid Clarified Butter and emulsify the sauce.
- Once the sauce is ready, season with blackcurrant vinegar and salt.
- Keep the sauce warm at 25 - 30°C.
?For the blackcurrant vinegar:
- Put the berries in apple vinegar for one hour and filter it by crushing the fruit.