Hollandaise met magnolia azijn

• Three egg yolks at room temperature
• 150 grams of unsalted butter
• 2 tbsp magnolia vinegar
• Pinch of salt and pepper

Preparation:

• Melt the butter, but do not let it brown. Let it stand for a moment until the white particles sink to the bottom.
• Whisk the egg yolks, magnolia vinegar, and salt together in a bowl.
• Place the bowl over a pan with a layer of (gently) boiling water. Whisk the egg mixture for 5 minutes until it forms a thick, airy mass.
• Remove the bowl from the heat. Pour the melted butter into the egg mixture drop by drop, while continuing to whisk. Leave the milk white particles in the pan.
• Season to taste with a little pepper and optionally some extra magnolia vinegar.

Serve with asparagus, artichoke, a piece of grilled fish, a poached egg, or roasted baby potatoes.