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Game Hollandaise Recipe

Game Hollandaise Recipe

Postby HighHeelKitchen » Thu Oct 27, 2011 1:41 am

Game Hollandaise:
1/2 Tablespoon white vinegar
1 Tablespoon white wine
2 egg yolks
125g butter
1 lemon
salt
pepper
2 Tablespoons Game glaze

Make a sabayon by whisking vinegar, wine and egg yolks over a pan of simmering water until thick and creamy. Gradually whisk in the soft butter, a little at a time, do not allow it to get too hot. Sauce should be thick enough to coat a spoon. Finish with warm game glaze and a squeeze of lemon juice. Store in a warm place until required and give it a whisk every now and then - sauce does separate so be careful not to neglect. Is best used immediately.
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