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This is a quick version of the classic rich French sauce. First, you reduce the vinegar in a saucepan to concentrate the flavour, then add it to the egg yolks in a blender and pour in the melted butter. It only takes a few minutes to make and is superb with dishes such as lentil and mushroom burgers or cashew and dill fritters. A pleasant variation is to stir 125g (4oz) of fromage frais into the finished sauce – this lightens it and makes enough to serve eight people.

SERVES 6

125g (4oz) butter

2 tbsp red wine vinegar

1 tbsp very finely chopped onion 8 peppercorns, lightly crushed

2 egg yolks

1 tbsp lemon juice

salt and freshly ground black pepper

Melt the butter in a small saucepan.

Heat the vinegar, onion and peppercorns together in another small pan until the vinegar has reduced by half.

Put the egg yolks and lemon juice into a blender and purée until just creamy, then strain in the vinegar mixture and blend again.

With the blender still going, slowly pour the melted butter in. As you do so, the mixture will thicken to a beautiful creamy consistency.

Season with salt and pepper and serve while still warm. If you need to keep it warm, transfer it to a bowl and stand in a saucepan or roasting tin of boiling water.