|
Ingredients
|
Quantity
|
|
Butter
|
225gms
|
|
Salt
|
to taste
|
|
Cayenne pepper
|
a small pinch
|
|
Egg yolks
|
2
|
|
Peppercorns (crushed)
|
|
|
Vinegar
|
1 tbsp (15ml)
|
Place the peppercorns and vinegar in a small pan and reduce
completely. Add 1 tbsp cold water and allow to cool. Mix in egg yolks with a
whisk. Return to gentle heat and whisking continuously cook to a sabayon (this
is the cooking of egg yolks to a thickened consistency like cream, sufficient
to show the mark of the whisk). Remove from heat and cool slightly. Whisk in
melted butter until thoroughly combined. Check for seasoning. Pass through a
muslin or tammy cloth. Keep at a slightly warm temperature until thick. Serve
in a slightly warm sauce-boat.
N. B. Should
the sauce curdle, put a tsp of boiling water in a small pan and gradullay whisk
in the curdled sauce.
Serve with hot poached
fish, asparagus, cauliflower, etc.
