The original Sauces book was published over a decade ago. In this edition Michel Roux takes a fresh new look at sauces, updating great classics as well as presenting an enticing range of new recipes to suit today’s fresher, lighter dishes.
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Combine the water, vinegar and pepper in a small, heavy-based stainless steel saucepan. Over low heat, reduce by one-third, then leave to cool in a cold place.
When the liquid is cold, add the egg yolks and mix thoroughly with a small whisk. Set the saucepan over a very gentle heat and whisk continuously, making sure that the whisk comes into contact with the entire bottom surface of the pan. Keep whisking as you gently and progressively increase the heat source; the sauce should emulsify very gradually, becoming smooth and creamy after 8 – 10 minutes. Do not allow the temperature of the sauce to rise above 65°C.
Take the saucepan off the heat and, whisking continuously, blend in the cooled clarified butter, a little at a time. Season the sauce with salt to taste.
Pass the sauce through a fine-mesh conical sieve and serve as soon as possible, stirring in the lemon juice at the last moment.
4 tbsp cold water
1 tbsp white wine vinegar
1 tsp white peppercorns, crushed
4 egg yolks
250g butter, freshly clarified and cooled to tepid
juice of ½ lemon