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1 oz. clarified butter
2 tbsp. shallots, pared, minced
1 tbsp. black peppercorns
1 oz. brandy
4 oz. white wine
1 tbsp. lemon zest
2 oz. lemon juice
16 oz. heavy cream
2 oz. half and half
2 egg yolks
salt and pepper, to taste
4 oz. butter
Place clarified butter in saute pan; heat until hot. Add shallots; saute until translucent. Add peppercorns and brandy; flame. Add white wine, lemon zest and lemon juice; reduce by two-thirds. Add cream; reduce by half. Combine half and half and egg yolks; temper into sauce. Season; strain through sieve. Finish with butter.
2 tbsp. shallots, pared, minced
1 tbsp. black peppercorns
1 oz. brandy
4 oz. white wine
1 tbsp. lemon zest
2 oz. lemon juice
16 oz. heavy cream
2 oz. half and half
2 egg yolks
salt and pepper, to taste
4 oz. butter
Place clarified butter in saute pan; heat until hot. Add shallots; saute until translucent. Add peppercorns and brandy; flame. Add white wine, lemon zest and lemon juice; reduce by two-thirds. Add cream; reduce by half. Combine half and half and egg yolks; temper into sauce. Season; strain through sieve. Finish with butter.
