AuthorMartin 40 g White wine vinegar
20 g Shallots
110 g Eggyolks
180 g Butter
10 g Lemonjuice
Salt
Pepper, ground black
1
Finely chop the shallot and place it in a pot with the white wine vinegar.
2
Reduce by half, then strain through a fine sieve.
3
Vacuum-seal the reduction with the remaining ingredients in a vacuum bag.
4
Cook in a water bath for 15 minutes at 70°C.
5
Remove from the vacuum bag and blend everything together.
6
Strain through a sieve into a siphon and charge with 2 cartridges.
Ingredients
40 g White wine vinegar
20 g Shallots
110 g Eggyolks
180 g Butter
10 g Lemonjuice
Salt
Pepper, ground black
Directions
1
Finely chop the shallot and place it in a pot with the white wine vinegar.
2
Reduce by half, then strain through a fine sieve.
3
Vacuum-seal the reduction with the remaining ingredients in a vacuum bag.
4
Cook in a water bath for 15 minutes at 70°C.
5
Remove from the vacuum bag and blend everything together.
6
Strain through a sieve into a siphon and charge with 2 cartridges.
