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salt and pepper
2 egg yolks
1 cup heavy cream
How To Prepare:
boil the broth with the shallots, garlic, bay leaf and salt and pepper until reduced to 2 cups. Pour through a strainer, pressing hard on solids. Pour hot liquid into a saucepan and heat back up to boiling. mix the mustard and egg yolks together with a wisk.
Remove the pan from the heat and add 1/2 cup of hot liquid to to mustard and yolks and quickly wisk the liquid. Pour into sauce pan and put back over the heat and boil, while wisking constantly until the liquid becomes thick. Add cream and stir well