4 egg yolks 125 g butter 2 shallots 6 peppercorns 2 tspn white vinegar 2 medium red peppers salt and pepper
Place egg yolks in the top of a double saucepan; add cooled vinegar, and mix well.
Melt the butter, and cool it.
Place the top of the double saucepan over simmering water, and gradually add the liquid butter, stirring constantly until the mixture is thick and creamy.
Remove from the heat immediately.
Add the pepper purée, season with salt and pepper.
Put the sause into a blender, and purée until smooth.
Place in a separate bowl to serve.
Place the pepper quarters skin side up, under a hot grill, and cook until the skin blackens - it should push off easily.
Remove the skins, and purée the pepper flesh.