This is a sauce described by
My method is slightly different (lazier, actually).
Pour the wine into a small saucepan with the shallots, bashed garlic, thyme, bay, peppercorns and parsley stalks. Bring slowly to a simmer, turn down the heat, and let the flavours infuse for 10 minutes. Boil down until about 2 tbsp are left. Strain this off, pressing on the solids, into another pan, ideally enamelled cast iron. Whisk together the infusion and the egg yolks, and thicken as described in the hollandaise recipe. Melt the butter while you are doing this, and when the eggs have thickened satisfactorily, slowly whisk in the melted butter. Stir in the chopped garlic and parsley and season with salt and a drop of lemon juice if you think it necessary (the wine may not have enough acidity). This sauce is better if it’s slightly thicker than hollandaise, although it would really be at its best if one could chew it. Even
© 2001 Stephen Bull. All rights reserved.