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Added on the 30/11/2023 11:23:21 - Copyright : Ptitchef FR Cloud
Peel and thinly slice the shallot. Peel and roughly chop the garlic. Strip the thyme leaves from the stalks. Sweat the shallot with a little butter for 1 minute before adding the garlic, thyme and white wine. Simmer and reduce by half. Add the double cream and bring to the boil. Pass the sauce through a sieve and season well.
Place the diced shallot, white wine and white wine vinegar in a saucepan. Bring to the boil and allow to reduce. Place the reduction in a bowl with the egg yolks. Place the bowl over a pan of simmering water and whisk over a gentle heat until the mixture triples in volume. Remove from the heat and then whisk in the melted butter, adding a dash of water if the mixture is too thick. Continue whisking until the sauce is smooth and glossy. Season with salt, a squeeze of salt and a pinch of cayenne pepper. Serve with asparagus or salmon.
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/10879-basil-pesto-sauce.php
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/8537-beef-dim-sum-with-coriander-and-plum-dipping-sauce.php
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/5641-glazed-duck-breast-with-honey-soy-sauce-balsamic-vinegar-and-stir-fried-vegetables.php
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