Recipe:

10

Nieuwe alinea

goes with Steak, tenderloin, baked salmon, baked asparagus, ...

Method:

1. Melt the butter

2. Combine egg yolks, white wine and vinegar in a conical sauce pan. Whisk until creamy on low heat. 

3. Remove from the heat and gently stir the melted butter under the creamy egg yolk mass. The butter should thicken and solidify the egg yolk mass.

4. Add chopped tarragon and chervil, mustard and ketchup.

5. Add cayenne pepper, lemon juice, salt and pepper and allow to rest for three minutes. Add more to taste if necessary

6. Keep warm on top of a folded kitchen towel on top of a hot oven. Don’t put back on the range as the eggs will start baking.