Kalamansi bearnaise sauceSavoury recipe
Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
- Frozen fruit purée 100% : Kalamansi - 80 g
- Egg yolk - 180 g
- Clarified butter - 200 g
- Salt - 1 g
- Red chilli (chopped)
Prepare a bain marie at 95°C
Place egg yolks in a metal bowl.
Place in the bain marie.
Whisk egg yolks.
Add butter in a thin stream at 50°C.
Add the juice while whisking.
Add salt, chili and cilantro to taste.
In this step