|
Hollandaise |
|||
|
1 1/2 |
stk |
Butter |
melt & remove foam |
|
|
Set aside |
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|
|
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|
4 |
ea |
Egg Yolks |
Put in double boiler |
|
1 |
tbl |
Water |
Add & heat while whisking |
|
|
|
|
whisk until thick |
|
|
|
|
Gradually add butter |
|
1 |
dsh |
White Pepper |
Season to taste |
|
1/4 |
ea |
Lemon |
Add |
|
|
|||
|
4 |
tbl |
Wine Vinegar |
In a sauce pan |
|
2 |
ea |
Shallots |
mince & add |
|
3 |
ea |
Peppercorns |
crush & add |
|
1 |
tbl |
Fresh Tarragon |
mince & add |
|
|
reduce to 1 tablespoon |
||
|
|
strain |
||
|
Use above in place of water |
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