Vol Au Vent Aux Blancs De Poulet

while the chicken heats up and the butter melts, (see next step), whisk 1 egg yolk, 1 tblsp water, 1 tsp lemon juice (or vinegar), white pepper (I prefer sriracha, so you could call this a “Sriracha Hollandaise), and kosher salt to taste in a water bath until the egg mixture becomes creamy

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