fire up the flat top
start the reduction
place the yolks on the butcher block and let it warm to room temp
fire up the Bain Marie. Add water if it is dry.
Start the emulsification by beating the yolks with the balloon Wisk
Add the reduction (strained)
temped the yolks in the bowl by placing in the warm Bain Marie bath. Do not cook / scramble the eggs.
once ribbon is achieved to the consistency, Pull. this will take a few minutes of uninterupted attendtion.
do not set on a cold surface
make a towel ring so you can Wisk and drizzle clarified butter. the butter must not be cold , nor to hot.
2 ounces of butter to one yolk.
finish with fresh squeezed lemon, salt, Tabasco & Worcestershire... to taste
keep at room temperature .. not to hot, not to cold.