¼ cup white wine vinegar

¼ cup dry white wine

10 black peppercorns

1 large shallot, finely chopped

8 egg yolks, beaten

1 cup unsalted butter, melted and cooled

kosher salt, to taste

Tabasco sauce, to taste

1 teaspoon fresh lemon juice

1-1/2 pounds asparagus, woody stems removed


1.   Put vinegar, wine, peppercorns and shallots into a large skillet over medium high heat; simmer until reduced to about 2 tablespoons, 5 to 6 minutes.  Strain reduction through a fine mesh sieve and let cool.

2.  Pour water into a medium pot until it reaches a depth of about 2 inches and bring to a simmer over medium heat.  In a large bowl, whisk together the reduction, yolks, butter, salt and Tabasco.  Set bowl over pot; the bottom should not tough the water.  Whisk mixture until thick, 4 to 5 minutes (don’t be alarmed if it looks curdled).  Remove bowl from heat, add lemon juice and ¼ cup warm water and whisk until smooth.  Keep warm.

3.  Bring a large pot of water to a boil over high heat.  Add asparagus and cook until just tender, about 4 minutes.  Drain and transfer to a serving platter.  Pour sauce over asparagus and serve.


from Andre Baranowski, Saveur Magazine, February 2, 2009

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