Enjoy this sauce over blanched asparagus, potato salads or as a low-fat dressing.
Ingredients :-
¼ cup white wine vinegar
2 tablespoons water
½ teaspoon black peppercorns
4 egg yolks
1. In a saucepan, combine ¼ cup white wine vinegar, 2 tablespoons water and ½ teaspoon black peppercorns. Simmer for 4 mins. Strain into a jug, reserving liquid. Cool slightly.
2. Whisk 4 egg yolks in a heatproof bowl. Place bowl over a saucepan of gently simmering water (do not allow bowl to touch water). Add reserved liquid to the yolks and whisk again for 3 to 4 mins.
3. Remove from heat. Continue whisking for 4 to 5 mins, adding 250g melted, cooled, clarified butter in a thin stream until sauce is thick and glossy. Use as required.
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