- 1 egg, separated
- 1 tsp mustard
- 1 tbsp skimmed milk
- 1 tsp lemon juice
- Salt and black pepper
Makes 2 portions
- Put the egg yolk, mustard and milk in a bowl over a pan of simmering water. Whisk vigorously until the sauce thickens without curdling.
- Remove from the heat while continuing all the time to beat the sauce, and add the lemon juice and black pepper.
- Beat the egg white until stiff and carefully fold it into sauce.