| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Sauces, French |
1 |
Batch |
INGREDIENTS
| 1 1/4 |
c |
Butter, unsalted; cut into small pieces |
| 6 |
|
Egg yolk |
| 1/4 |
c |
Lemon juice |
|
|
Salt |
|
|
Pepper, white |
| 6 |
tb |
Dijon mustard |
|
|
Pink peppercorns; garnish |
INSTRUCTIONS
Combine butter, egg yolks, lemon juice, salt and white pepper with mustard
to taste in top of double boiler. Whisk over simmering water until well
blended and sauce is warm. (Can be prepared 1 day ahead and refrigerated,
or up to 2 hours before serving and kept warm in double boiler. Cover
tightly and stir occasionally with wooden spoon.) If chilled, bring to room
temperature and warm in double boiler, whisking constantly. If desired,
garnish with pink peppercorns. Serve as an accompaniment to Boeuf en
Ficelle. Pass separately in sauceboat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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