Ingredients

• 2 egg yolks
• 1 teaspoon vinegar
• 1 cup butter, melted
• Pinch salt
• 1 teaspoon lemon juice
• 2 cups cooked potato puree
• 2 1/2 tablespoons all-purpose flour
• 2 1/2 tablespoons cream
• 5 eggs
• 1 teaspoon salt

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Instructions

1. In a bowl place the egg yolks and vinegar over a medium saucepan of simmering water, whisking yolks and vinegar constantly. When reached a ribbon pattern consistency while continuing to whisk, remove from the heat. Whisk in melted butter slowly and season with salt and lemon juice.;
2. Crepe Parmentier:
3. In a mixing bowl, combine potato puree, flour, cream, eggs, and salt and mix well. Pass through a fine sieve to ensure there are no lumps. Heat 4 roesti pans with a teaspoon of oil in each. Spoon the mixture evenly into each pan once hot. Cook until edges become golden brown. Take the pans off the heat and place into a hot oven. Bake for about 8 to10 minutes and then finish under the salamander to get an even golden color.
4. Serve with Hollandaise sauce.