For the reduction, put on the appropriate ingredients and make meanwhile until the liquid is almost evaporated. Pass the remaining liquid through a sieve and heat in a water bath (but do not make!).
Mix in 2 to 3 tbsp of water, whisk in the egg yolks and gradually add the cubed butter until the sauce is creamy and smooth. Season to taste with salt and freshly ground pepper. Finally, stir in the whipped cream.
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