Yield: 720 ml
Reduction for sauce (see below) : 30ml
egg yolks : 6 nos
Clarified butter, warm : 480 ml
L-P sauce, tabasco sauce, salt : to taste
water : enough to thin
(when the sauce becomes thick)
1/- Add the reduction to the egg yolks. Whip over simmering water until the yolks ribbon. (not too hot, the sauce will be over cooked).
2/- Gradually add the warm clarified butter, whip constantly.
3/- Add all seasoning, if sauce is thick add a little water (warm) continue to whip until get consistency.
REDUCTION FOR SAUCE
Water : 1ltr
White pepper corn crushed : 1tsp
Tarragon : 1sprig
Parsley stem : 1 spig
Cider vinegar : 30ml
Shallot : 5 nos
bay leaf : 1no
Bring all the thing to boil, reduce 1/3, strain and cool down, keep for using in advance.