Jeni Wright, Eric Treuille, Le Cordon Bleu

By Hand

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
  1. Whisk 3 egg yolks and 3 tbsp hot water to the ribbon stage over a very low heat, about 3 minutes.

  2. Add 175 g lukewarm clarified unsalted butter a little at a time, whisking vigorously after each addition.

  3. Gradually whisk in the strained juice of ½ lemon. Add salt and white pepper to taste. Makes about 250 ml.

© 1996 All rights reserved. Published by Le Cordon Bleu.