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Rosemary Hollandaise Sauce


1 oz vinegar
1/4 teaspoon fresh ground pepper
2 ozs water
3 egg yolks
6 ozs clarified butter
1 1/2 teaspoons lemon juice
salt and pepper
1 tablespoon ground rosemary

Reduce vinegar and black pepper by half. Cool. Add hot water. Whisk egg yolks with vinegar reduction until tripled in volume. Gradually add clarified butter. Add the lemon juice and ground rosemary. Adjust flavor with salt and pepper.




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