An unconventional yet quite tasty sauce that is perfect for fish and even as a simple dip.

In a saucepan cook slowly, until reduced to one-third original volume the following:

Strain into clean saucepan, pressing solids to force liquid out. Bring back to a boil. In a blender, whiz 8 egg yolks at high speed while adding hot mixture in a thin stream. Then add in a thin stream clarified butter made from 1/2 pound butter. Bottle hot.

And don't throw away the egg whites, you can use that to make meringue.


Log in or register to write something here or to contact authors.