This approach is analogous to a sauce vin blanc made in the style of a hollandaise by reducing flavorful liquids (mushroom, mussel, white wine etc.) and whisking them up into a sabayon before whisking in clarified or whole butter (whole butter results in a looser sauce). Reduce
When using egg yolks to thicken or stabilize sauces, it is best to stabilize the egg yolks by
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