Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Sauce Mikado

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.

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