Anonymous Fri Oct 07 11:34:10 2005

1 oz. clarified butter

2 tbsp. shallots, pared, minced

1 tbsp. black peppercorns

1 oz. brandy

4 oz. white wine

1 tbsp. lemon zest

2 oz. lemon juice

16 oz. heavy cream

2 oz. half and half

2 egg yolks

salt and pepper, to taste

4 oz. butter

Place clarified butter in saute pan; heat until hot. Add shallots; saute until translucent. Add peppercorns and brandy; flame. Add white wine, lemon zest and lemon juice; reduce by two-thirds. Add cream; reduce by half. Combine half and half and egg yolks; temper into sauce. Season; strain through sieve. Finish with butter.