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Sauce Hollandaise with Mustard

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Feast of Fish

By Ian McAndrew

Published 1989

  • About

An excellent accompaniment to any grilled or sautéed fish. The cream lightens the sauce, but it can be made without it.

Ingredients

  • 175 g/6 oz unsalted butter
  • 50 ml/2

Method

Clarify the butter by placing it in a double saucepan over simmering water until the butter has melted and cleared. Remove the scum from the top and carefully pour off the pure fat; discard the thin milky liquid left behind. Keep the fat warm.

Combine the vinegar, peppercorns and shallots in a saucepan and bring to the boil. Reduce the liquid to a quarter of its origina

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