Description
This recipe is presented by Chef Laura Rod from the Auberge Ben ouais for the “Chef Tips” capsules.
Chef tips are presented by chefs from restaurants that are members of the “Homemade Label”. The production of the video is sponsored by the Loterie Romande. | Video by Fario des Alpes.
Ingredients
Scale
- 35g egg yolk (1 large yolk or 2 yolks)
- 5g strained lemon juice
- 250g clarified butter, melted
- Salt and ground white pepper
Instructions
- Mix the egg yolk with the lemon juice in a measuring glass.
- Add 50g of lukewarm water.
- Slowly add the melted butter while blending with an immersion blender.
- Season with a pinch of salt and ground white pepper.
- Transfer to the espuma gun (5 dl) and add 1 capsule.