James Peterson

Sabayon-Based Lobster Mayonnaise

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

lobster cooking liquid (see Sauce Américaine) 1

Method

  1. Reduce the lobster cooking liquid to ½ cup (125 milliliters). Let it cool.
  2. Combine the reduced cooking liquid with the egg yolks in a 2</