Côte de Boeuf with
- 250 g butter
- 10 ml tarragon vinegar
- 4 × egg yolks
- 1 × egg(s)
- 80 ml stock
- 20 ml Limettensaft
- 1 tbsp. Dijon mustard
Melt the butter, heat up the stock, and add the remaining ingredients. It is best to let the butter flow in slowly while mixing, like with a mayonnaise (emulsification).
Pour the mixture through an iSi Funnel & Sieve into a 0.5 L iSi Whip and screw on 1 iSi Professional Charger.
The sauce can be kept warm in the Gourmet Whip in a water bath at 62–68°C.
This recipe is suitable for the following products
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