Place the shallots, peppercorns, bay leaves, white wine, vinegar and lemon juice in a saucepan and bring to the boil. Reduce to approx. 120 ml and strain.
Place the shallots, peppercorns, bay leaves, white wine, vinegar and lemon juice in a saucepan and bring to the boil. Reduce to approx. 120 ml and strain.
Add the QimiQ Sauce Base and bring back to the boil.
Add the butter and with a stick blender create a creamy sauce.
Season to taste.
Keep warm in a hot water bath at approx. 65 °C.