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| Serves 4 |
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INGREDIENTS |
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1/4 pound butter
1 tablespoon lemon juice
3 egg yolks
salt and cayenne pepper (to taste)
1 tablespoon water
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1998 La Mondotte
Bordeaux Blend (St. Emilion)
Drink from Jan 2008 to Dec 2035
Rating: 96
Market Price: $450.00
Tasting Notes:
An amazing tour de force in winemaking, this massive, opaque black/purple-colored offering boasts an extraordinarily pure nose of black fruits intermixed with cedar, vanillin, fudge, and espresso. It is unctuously-textured, with exhilarating levels of blackberry/cassis fruit and extract, as well as multiple dimensions that unfold on the palate. The 50-second finish reveals moderately high tannin. Despite its similarity to dry vintage port, it is not a wine to drink early. It is a colossal wine! Anticipated maturity: 2008-2035. The ultimate garage wine, La Mondotte is ultra-concentrated, frightfully expensive, yet worth every cent.
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DIRECTIONS |
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1. Divide butter into thirds and soak in ice-cold water. Beat egg yolks, cold water, and lemon juice in top of double boiler.
2. Place this over very hot (not simmering or boiling) water. Continue beating with a wire whisk and add 1/3 of the butter.
3. When it melts, add another third-but continue whisking. Then add the last third. When this has melted and blended well, remove from the hot water and add seasonings. Should the sauce seem too thick for your taste, thin it with a bit of hot water.
4. This sauce is actually quite easy to make, but it involves your undivided attention and a constant whipping with a whisk.
5. This recipe will make about a cup of sauce-enough to embellish cauliflower or asparagus (for 8 or more servings) and eggs Benedict (4 servings).
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© Lobel's of New York
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