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HOLLANDAISE SAUCE au SUPRÊME (recipe)

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HOLLANDAISE SAUCE au SUPRÊME (recipe)



Put 6 egg yolk in a saucepan; add about 50 g best quality butter, a pinch of salt and pepper, a pinch of grated nutmeg, 1 tablespoon ALLEMANDE SAUCE, and 1 tablespoon chicken stock. Stir this sauce over a very low heat and, as it beings t thicken, gradually add a further 100 g butter, taking care to stir constantly.

Just before serving, pour in a little good plain vinegar and add a generous knob of butter.


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