Ingredients
3 c. mayonnaise
1 c. lemon juice
1/2 c. sugar
1/2 c. vinegar
1/2 c. Worcestershire sauce
2 tsp. salt
1/4 c. pepper
1/4 c. dry white wine
3 small shallots, finely chopped
1 bay leaf
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Bring first 3 ingredients to a boil in a large saucepan. Reduce heat and simmer until reduced by half. Discard bay leaf. Process wine mixture in a blender until smooth. Scrape down sides. Return mixture to saucepan and whisk in whipping cream. Cook over medium heat 5 minutes, whisking occasionally. Whisk in butter and the remaining ingredients. Makes 3 cups. Delicate in taste. Wonderful over chicken, fish or veal.
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Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces