Sep 25 2012 - Aug 11 2013


15ml Chopped Fine Onions
100ml Water
5ml Vinegar
3 Egg Yolks
300g Clarified Butter
TT Lemon Juice
TT Cayenne
TT Worcestershire Sauce
TT Salt
  1. Bring to a boil and continue boiling until two thirds of the liquid is evaporated. Strain liquid into a stainless steel bowl.
  2. Add egg yolks and beat gently over hot water until thickened and the consistency of heavy cream.
  3. Add warm butter little by little until all of the butter is used.
  4. Add juice and seasonings.

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