Minted Bernaise Sauce

a nice thick sauce to serve with hot or cold lamb. salt to taste, and if you like a very tart sauce, add a little lemon juice.

• Ready In: 35 mins
• Serves: 8-10
• Yields: 1 cup

Ingredients

• 1⁄3 cup vinegar
• 1  spring onion, cut into 4 pieces
• 1  teaspoon cracked pepper
• 3  big  egg yolks
• 1⁄3 cup mint
• 125  g butter

Directions

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. combine egg yolks and mint in a blender. Blend until mint is all chopped.
3. melt the butter in a large micro wave safe jug, then heat til nearly boiling.
4. discard spring onion.
5. With motor running, pour in the vinegar, and then the hot butter.
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.