Ingredients
For 4 portions
250g
QimiQ Sauce 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
- Bring the white wine to a boil and reduce by half.
- Using an immersion blender, blend the QimiQ Sauce Base with the egg yolks until smooth.
- Slowly add the clarified butter whilst stirring continuously.
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