Sabayon-Based Lobster Mayonnaise from Sauces: Classical and Contemporary Sauce Making by James Peterson
Reduce the lobster cooking liquid to ½ cup (125 milliliters). Let it cool. Combine the reduced cooking liquid with the egg yolks in a 2-quart (2 liter) saucepan
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- salt
- wine vinegar
- pepper
- tomato coulis
- crustacean oil
- oil
- extra-virgin olive oil
- egg yolks
- safflower
- lobster cooking liquid
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