It has an airy structure and a delicate, slightly sour taste. It is perfect for fish and meat dishes, and is also very good with vegetables. It must be served preheated!
Whisk them with a pinch of salt into a light foam.
Lemon juice and vinegar are heated to a boil.
Pour the hot acid slowly into the beaten eggs, without ceasing to beat the mixture.
Melt the butter until it boils.
Put a saucepan with sauce on a small fire, add sugar and, without ceasing to beat with a mixer, slowly introduce hot butter. The sauce is ready when it thickens a little, that is, hold it on the fire for a minute.
