Sauce Trianon

Name: Sauce Trianon
Ingredients: 3 Egg yolks (Use fresh, high-quality eggs); 1 tablespoon Lemon juice (Freshly squeezed); 10 tablespoons Unsalted butter (Melted and clarified); 1.5 tablespoons Sherry wine (Dry Sherry is recommended); 0.125 teaspoon Salt (To taste); 0.0625 teaspoon White pepper (Pinch, to taste)

A classic sauce made by enriching Hollandaise with Sherry wine, perfect for seafood or vegetables.

Ingredients

3 Egg yolks (Use fresh, high-quality eggs)
1 tablespoon Lemon juice (Freshly squeezed)
10 tablespoons Unsalted butter (Melted and clarified)
1.5 tablespoons Sherry wine (Dry Sherry is recommended)
0.125 teaspoon Salt (To taste)
0.0625 teaspoon White pepper (Pinch, to taste)

Instructions

1In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the egg yolks and lemon juice until pale and slightly thickened. Be careful not to let the bowl touch the water.
2Gradually whisk in the melted and clarified butter, a tablespoon at a time, until the sauce is thick and emulsified. Continue whisking constantly to prevent curdling.
3Remove the bowl from the heat and gradually whisk in the Sherry wine. Season with salt and white pepper to taste.
4Serve immediately over fish, vegetables, or eggs. If not serving immediately, keep warm in a thermos or over a very low heat, whisking occasionally.