| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 200 |
g |
Butter |
| 2 |
|
Egg yolks |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
White wine |
| 6 |
|
Crushed white peppercorns |
| 1/4 |
ts |
Saffron stamens |
| 1/4 |
|
Lemon; juice of |
| 2 |
tb |
Water |
|
|
Salt |
INSTRUCTIONS
Melt the butter and skim off the impurities.
Place the wine vinegar, wine, peppercorns and the saffron into a pan and
reduce the liquid.
Add 2tbsp water and place into a clean bowl.
Add the fresh egg yolks to the liquid and whisk over a double boiler until
light.
Gradually whisk in the butter and finish with a squeeze of lemon and
seasoning if required. Serve with fish.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Have you kept your promise to God?”