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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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¼ cup white wine
1 dry shallot, chopped
½ sprig of fresh thyme
3 black peppercorns
1 mandarin, zest and juice
3 egg yolks
⅓ cup melted butter
sea salt and white pepper
In a casserole, pour the wine and add the shallot, bay leaf, thyme and peppercorns. Bring to a boil and reduce to half over low heat. Set aside.
In the top pan of a bain-marie (double saucepan), briskly whisk the egg yolks for 1 minute. Remove the top pan and add the reduced flavoured wine. Whisk for 1 minute. Drizzle in the melted butter while whisking vigorously. Add the mandarin zest and sprinkle in the juice. Season to taste.