Simply Her (Singapore) - - Food Cooking Class -

TIP: In step 4, drape a towel over the pot and place the mix­ing bowl on top – the towel holds the bowl in place so you don’t have to.

Serves 4 IN­GRE­DI­ENTS 500g un­salted but­ter 4 shal­lots, finely chopped 2 tbsp fresh tar­ragon leaves* 4 black pep­per­corns*,

crushed 60ml white wine vine­gar* 75ml sauvi­gnon blanc or moscato 4 large egg yolks Salt, to taste Pep­per, to taste DI­REC­TIONS 1 Melt the but­ter over medium heat. Set aside. 2 Com­bine the shal­lots, tar­ragon leaves, pep­per­corns, vine­gar and white wine in another saucepan. Cook over medium heat for 5min to re­duce it. Re­move from heat. 3 Strain the shal­lot mix­ture into a mix­ing bowl and whisk in the egg yolks. 4 Con­tinue whisk­ing the mix­ture in the bowl over a pot of sim­mer­ing wa­ter. Avoid di­rect con­tact be­tween the wa­ter and bowl so the yolks don’t scram­ble. 5 Once the mix­ture is creamy with a may­on­naise-like tex­ture, turn off the heat. 6 Con­tin­u­ally whisk­ing, driz­zle in the melted but­ter, then salt and pep­per, un­til smooth.

*Fresh tar­ragon and pep­per­corns are avail­able at Cold Stor­age. The chef uses Don Mar­cello White Wine Vine­gar, avail­able in ma­jor su­per­mar­kets.

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