Egg sauce with Herbs
Instructions
Put in a saucepan, chopped shallots, peppercorns and vinegar and reduce by 2/3.
Go to the pass and put in a container in a water bath in lukewarm water.
Combine the egg yolks and 3 tablespoons of water.
Beat the mixture with a whip until it starts to froth and pour flush stiepidito butter.
Taking care that the water retains a temperature average, add chopped herbs, salt and freshly ground pepper.
Serve immediately or otherwise leave in a Bain-Marie.
Accompanies fish and white meats.
Ingredients and dosing for 6 persons
- 3 egg yolks
- 120 g of clarified butter
- 2 shallots
- Chives
- Chervil
- Parsley
- Tarragon
- Black pepper in grains
- 5 tablespoons of wine vinegar
- Salt