Description
Added on the 07/12/2010 14:01:43 - Copyright : Atelier des Chefs UK
Inondations : Nîmes sauvée des eaux
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Place the diced shallot, white wine and white wine vinegar in a saucepan. Bring to the boil and allow to reduce. Place the reduction in a bowl with the egg yolks. Place the bowl over a pan of simmering water and whisk over a gentle heat until the mixture triples in volume. Remove from the heat and then whisk in the melted butter, adding a dash of water if the mixture is too thick. Continue whisking until the sauce is smooth and glossy. Season with salt, a squeeze of salt and a pinch of cayenne pepper. Serve with asparagus or salmon.
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/12734-pancetta-wrapped-chicken-breast-with-braised-savoy-cabbage-roasted-baby-potatoes-and-a-tarragon-sauce.php
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/10537-sauteed-scallops-with-cauliflower-puree-crisp-pancetta-and-truffle-oil.php