Ingredients:

6 tablespoons white wine vinegar

6 peppercorns

2 bayleaves

Pinch of salt

1 large fresh organic egg

Half a block of melted butter - approx

As much Huffmans as you can handle

Method:

Place vinegar, peppercorns and bayleaves in a small saucepan and reduce until half the volume. This step can be skipped but honestly the flavour is worth it. Put the liquid plus peppercorns in a blender and whizz with the separated egg yolk. Whilst blending slowly add melted butter until the whole lot thickens to the consistency you like. At this stage add Huffsauce to taste - I thought a quarter of a cup was a nice balance.

Delicious on poached eggs or other cooked breakfast items!

Enjoy.