Recipe:

10 

Nieuwe alinea

goes with Baked fish, smoked fish, steamed fish, asparagus & smoked salmon, broccoli, cauliflower, grilled tomato, pouched egg & smoked salmon, baked asparagus… 

Method:

1. Melt the butter

2. Beat the cream half (consistency: still liquid but fully covering back of a spoon: no bubbles)

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

4. 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.

5. With a spatula, add the half beaten cream.

6. Add cayenne pepper, lemon juice, salt and pepper. Add more to taste if necessary

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

Tip: can be stored for a couple of days after use and given second life by heating cream on the range, removing the cream from the range and adding the leftover sauce to the cream while stirring