Ingredients
14 tbsp (1 3/4 sticks) butter
3/4 cup dry white wine
2 None shallots, finely chopped
1 None bay leaf
2-3 None white peppercorns, crushed
3 None egg yolks
2-3 tsp lemon juice
Method
Sources
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Stainless saucepan for sauces, reductions, emulsifications
Classic thin square waffles — crispy edges, butter pockets
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Italian classic espresso — 58mm portafilter, upgradeable, reliable
Stainless saucepan for sauces, reductions, emulsifications
Classic thin square waffles — crispy edges, butter pockets
Iconic NYC cocktail bar recipes — technique-focused modern classics
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Melt the butter slowly in a saucepan. Bring to a boil. Reduce heat to low and simmer for 1-2 mins. Skim off the foam. Remove the pan from the heat. Let the clarified butter stand for 2-3 mins before skimming it once again. Set aside. Bring the white wine, shallots, bay leaf and white pepper to a boil in a saucepan on medium-high heat. Boil for 5 mins until the liquid has reduced to about 1/2 cup. Pour the reduction through a fine sieve. Set aside to cool. Whisk the egg yolks and white wine reduction in a bowl set over simmering water. Gradually whisk in the clarified butter. Season the sauce with lemon juice to taste.