Repair Emulsion

bullet4 tbls water                                                                            Yield: 3 cups
bullet2 tbls vinegar
bullet1 pinch Salt
bullet6 ea. peppercorns, white crushed
bullet1 tbs. water
bullet5ea egg yolks
bullet18 oz melted butter
bulletA few drops of lemon to taste if preferred

Place water, vinegar, salt and pepper in a small saucepan and reduce by two thirds.
Remove from the heat and place on the back of the stove.
Place the remaining water, egg yolks and the reduction into a stainless steel bowl.
Cook over medium heat while whisking constantly.
When the yolks turn a light yellow and thicken slightly you can begin to add the melted butter gradually while whisking constantly.
If it begins to thicken add a few drops of warm water occasionally as needed.

Correct seasoning with salt and a few drops of lemon juice.

Pass through a fine strainer or cheesecloth and keep warm to prevent the sauce from separating.

Maltese sauce Mousseline Sauce Bearnaise.

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