88 Sauce Bavaroise


Place 5 dl (18 fl oz or U.S. cups) vinegar in a pan with a little broken thyme and bayleaf, 10 g (4 oz) chopped parsley stalks, 7 or 8 crushed peppercorns and 10 g ( oz) grated horseradish; reduce by half and allow to cool. Add 6 egg yolks to the reduction, and prepare the sauce as for Sauce Hollandaise with 400 g (15 oz) butter and tbs water added a little at the time during the making of the sauce. Pass through a fine strainer and finish with 100 g ( oz) Crayfish Butter, 2 tbs whipped cream and some diced cooked crayfish tails.