Egg-butter sauce
Description
The sauce made by this recipe turns out delicate, creamy, with a slight citrus tang. You can prepare this egg-and-butter sauce to serve with boiled asparagus, cauliflower, fish, or poached eggs. The sauce is quite temperamental to make, but if you follow all the nuances, you'll definitely succeed! This sauce is not stored, so prepare it right before using. It's perfect served with pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Melt the butter. You can do this by stirring over low heat or in the microwave.
- 3
Step 3
Combine the yolks with water.
- 4
Step 4
Place the container over a water bath (the water should not touch the bottom of the bowl with eggs) and, stirring constantly over low heat, heat the egg mixture until it thickens. The consistency should be like that of sour cream.
- 5
Step 5
Remove from heat and immediately pour in the butter in a thin stream, whisking vigorously. Add salt and lemon juice to taste. I added slightly less than a tablespoon of juice. The sauce is ready.
- 6
Step 6
Strain the sauce before serving.