Bavaroise Sauce

Ingredients

• 5 decilitres vinegar
• thyme
• bay leaf
• 4 parsley stems
• 7 to 8 grains black peppercorns
• 2 tablespoons horseradish, grated
• 6 egg yolks
• 400 grams butter
• 1.5 tablespoons water
• 100 grams crayfish butter (beurre d'écrevisses)
• 2 tablespoons whipped cream
• crayfish tails, diced

Instructions

1. Reduce 5 decilitres of vinegar by half with a fragment of thyme and bay leaf, 4 parsley stems, 7 to 8 grains of coarse black pepper, and 2 tablespoons of grated horseradish.
2. Add 6 egg yolks to the reduction. Mount the sauce (emulsify) as you would for a hollandaise sauce (émulsion classique), incorporating 400 grams of butter alternately with 1.5 tablespoons of water, adding both in small portions during the mounting process.
3. Pass the sauce through a fine-mesh strainer (étamine).
4. Finish the sauce by adding 100 grams of crayfish butter (beurre d'écrevisses), 2 tablespoons of whipped cream, and crayfish tails cut into small dice. The sauce should be mousse-like and foamy. This sauce is intended specifically for fish dishes.