This simple butter based wine sauce with a hint of rosemary is delicious with practically any vegetable, fish or seafood.
6 tbs white wine
1 twig rosemary
200 g butter
1/2 lemon juice
1 pinch white pepper
1/2 tsp salt
1 tbs hot water
1. Boil the wine with the rosemary until it reduces and approximately two tablespoons have remained, remove the rosemary and leave the liquid to cool.
2. Once the liquid cools beat it with the yolks in a mixer until it whitens.
3. Heat it on the lowest temperature and add the butter in flakes. Make sure the sauce is smooth before you add the rest of the butter.
4. Add flavour to the sauce with some lemon juice, pepper and salt . If necessary, add hot water.