Second Method
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 décilitre good fish fumet
- 5 egg yolks
- 500 grammes butter
Instructions
- Reduce 1 décilitre of good fish fumet by half.
- Add 5 egg yolks.
- Mount the sauce with 500 grammes of butter, proceeding as for a sauce Hollandaise.