BRUNCH!

Classic Favorites With A Twist

Mother Sauce

3 Egg yolks

½ Lemon, juiced

1 tsp. Salt

1 tsp. Ground black pepper

¼ tsp. Cayenne pepper

½ cup Butter

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately

Flavor variations:

Spicy Citrus: Add juice and zest of lemon and lime, add 1 each diced fresno and serrano.

Maltaise: Omit the lemon from mother sauce and replace with blood oranges

Choron Sauce: In a saucepan, combine ¼ cup vinegar, ¼ cup wine, 8 peppercorns, 1 shallot, 1 Tbsp. tarragon, and 2 Tbsp. tomato paste. Bring the liquid to a boil and reduce to 1 Tbsp. Next, stir in 1 Tbsp. of tomato paste into the reduction. Add the 3 egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the ½ cup butter until the sauce thickens.

Béarnaise: Same as Choron sauce, but omit tomato paste and peppercorns and add 1 Tbsp. of parsley.

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