Ingredients
For 4 portions
150g
QimiQ Sauce Base
70ml
White wine reduction/stock
6
Egg yolk(s)
400g
Clarified butter
1
Lemon(s), juice only
Salt and pepper
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.
- Add the white wine reduction and mix well. Seson to taste with salt, pepper and lemon juice.
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