Finely chop shallot, chop lemongrass, bring to a boil with white wine and soup.
Foam butter in a Reindl, remove foam. Put the yolks in a sauté pan with a round bottom or possibly in a water bath. Pour in shallot and lemongrass broth and beat until thick. Remove saucepan from the kitchen stove and continue to stir so that the walls cool a little. In a thin thread drizzle the clarified butter, resting the dregs, season with salt.
Tip: Instead of clarified butter, you can use butter in most cases.
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