Sauce/Egg Sauce

By latin1

Ingredients

• 8 tbsp butter cut into 8 pieces
• 2 tbsp fresh lemon juice
• 1/3 cup heavy cream
• 1 tsp minced shallots
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 1/2 tsp hot sauce
• salt and freshly ground pepper
• 3 tbsp flat leafed parsley
• 2 hard cooked eggs, coarsley grated or chopped
• 1 tsp fresh chives
• 1 tbsp caviar

Details

Servings 4

Preparation

Step 1

In a small saucepan, melt 2 tbsp of butter. Add shallots and saute for 1 minute. Season with a pinch of salt. Add lemon juice, wine, stock and cream. Simmer over medium heat for 3-4 minutes until reduced to about 2 tbsp.

Lower the heat and whisk in the remaing butter 1 tbsp at a time, adding each piece when the previous one is almost melted.

Add hot sauce and season with salt and pepper to taste. Strain through a fine sieve, into a bowl. Cover to keep warm until ready to serve.

Serve with salmon.