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This sauce is a great standby and goes well with any meat, fish or poultry.
Preparation time: 1 hour [this allows for time to reduce the grapefruit juice]


  • Zest and juice of 1 pink grapefruit
  • 2 tablespoons white wine vinegar
  • 2 large egg yolks
  • 6 coriander seeds, crushed

1.Pour the grapefruit juice, zest and white wine vinegar into a small saucepan and boil until reduced to 3 tbsp. Set the liquid aside to cool until tepid.

2. Put the egg yolks, coriander and a tbsp of cold water into a heat-proof bowl and place over a pan of gently simmering water. Beat the egg yolks with a whisk until light and frothy.

3. Remove the bowl from the heat and whisk for 2 more minutes before slowly pouring in the reduced grapefruit juice and wine vinegar mixture.

4. Season with sea salt and ground black pepper.

Use immediately or refrigerate for up to 3 days.