Ingredients
For 4 portions
250g
QimiQ Cream Base
100ml
White wine reduction/stock
6
Egg yolk(s)
350g
Clarified butter
1
Lemon(s), juice only
Salt and pepper
1pinch(es)
Cayenne pepper
1dash of
Worcestershire sauce
Preparation
Heat the QimiQ Sauce Base, white wine reduction and lemon juice to 80° C, add the egg yolk and blend well with a hand blender.
Slowly add the clarified warm butter, stirring continuously.
Season with salt and pepper.
Serve immediatly or mix with an immersion blender before serving if required. Alternatively fill into a 1 litre Gourmet Whip bottle. Screw in one charger, shake well and keep warm.
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