Sauce for poached egg
Description
Minimal ingredients — excellent result. You'll fall in love with this creamy sauce at first taste—it tastes incredibly similar to melted cheese. This sauce is perfect not only served with eggs but also with spaghetti, porridge, mashed potatoes, and other side dishes. Use high-quality butter. Serve chilled or at room temperature.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Separate the yolks from the whites and place the yolks into a deep container, which you then set into another container with boiling water to create a double boiler. Use the egg whites in another recipe. Add salt and ground black pepper to the yolks.
- 3
Step 3
Beat the yolks thoroughly for 2 minutes until they turn slightly pale. If you skip this step, the mixture will not combine with the melted butter but will instead separate. Melt the butter separately in the microwave or using a double boiler.
- 4
Step 4
Without stopping whisking the yolk mixture to prevent it from curdling over the double boiler, gradually pour in 1 tablespoon of melted butter at a time.
- 5
Step 5
Thus, incorporate all the butter into the sauce gradually; otherwise, it will separate. Patience is key here! Then remove the container from the water bath and turn off the heat.
- 6
Step 6
Transfer the sauce to a bowl or sauce boat, add the poached eggs, and pour the sauce over them. Serve warm with bread or any other unsweetened baked goods.