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It takes a delicate touch but, once mastered, this sauce can't be beat!
Prep Time: 00:05
Cook Time: 00:05
1 egg yolk per serving
1/2 an egg shell of white wine per egg yolk
2 tablespoons of melted butter per egg yolk
1Get some water simmering in a pot (if you are making poached eggs, too, the poaching bath is perfect as the bottom of this double boiler).
2Melt the butter in a small sauce pan, and keep it on low heat, until needed.
3Separate egg yolks into a stainless steel bowl.
4Add the wine, and whisk just enough to combine.
5Set the bowl on top of the boiling water and vigorously whisk the yolks in a figure 8 pattern. If you are making a small batch (less than four yolks) you may need to lift the bowl from the heat to allow time for air incorporation before the yolks begin to set. You will see the consistency change from a liquid to a semi set thickness. Immediately remove the bowl from the heat, and set it on a towel, for traction.
6Pour a few drops of the butter into the yolks while string with the whisk. Once this incorporates, pour a very slow stream of butter into the sauce, as you stir. If you notice pools of melted butter gathering, stop pouring and stir until it incorporates. Continue pouring until you get down to the milky liquid at the bottom of your butter pan. If you want to thin your sauce, add a little of this liquid.
7Keep the sauce warm until service. Adding some hot tap water into your butter pan for the bowl to sit on works pretty well. Any additions should be made as soon as the butter is all in, as mixing this sauce after it has been sitting can cause it to break. Play with herbs, reductions, and juices.
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