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peppercorns,
vinegar,
bay
leaf,
parsley
stems,
shallots
and
water
in
a
small
sauce
pot.
Reduce
to
½
the
volume
(50
mL)
over
medium
flame.
2. Strain
the
reduction
into
a
stainless
steel
bowl
and
add
egg
yolks,
mix
with
whisk.
3. Place
bowl
over
double
boiler
filled
with
simmering
water.
4. Whisk
continuously
to
a
sabayon
or
“ribbon
stage”.
5. Remove
from
the
heat
and
cool
slightly,
gradually
whisk
in
the
warm
clarified
butter
until
emulsified
and
thickened.
6. Adjust
seasoning
with
salt
and
lemon
juice
to
taste.
Keep
warm.
|
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