Ingredients
1/4 c. +2 Tbsp. Crispin Honeycrisp
Cider
1/4 c. Apple Cider Vinegar
2 Tbsp. Shallot, diced
4 Egg Yolks
1 c. Clarified Unsalted Butter
Juice from half a lemon
Method
Sources
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Professional copper saucepan — ultimate thermal control for sauces
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
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Get a double broiler started, heat water to simmering. 2) In a small sauce pan, bring the 1/4 c. vinegar, 1/4 c. cider, and shallot to a boil. Reduce the heat to low and continue cooking for 5 minutes or until the liquid has reduced a bit. Let the mixture cool slightly and then strain into the bowl of your double broiler. 3) Set the liquid over the simmering water and add the egg yolks and 2 Tbsp. cider. Cook while whisking until the mixture becomes light yellow and begins to thicken. 4) Remove from heat and blend in a blender until smooth. Let cool a minute. With the motor running, slowly add the clarified butter and then the lemon. 5) Season with salt and pepper, keep warm on the double boiler over low until ready to use.