Egg Butter Sauce
Sauces and Marinades • World
Description
For cauliflower, asparagus, artichokes.
Ingredients
- Water 2 tablespoons
- Whole egg 2 pieces
- Salt to taste
- Butter 5 oz
- Meyer Lemon Juice to taste
Step-by-Step Guide
Step 1
Pour 2 tablespoons of cold water into a saucepan, beat 2 egg yolks, carefully separating them from the whites, add salt and whisk; place the saucepan over heat or in a double boiler and, gradually adding small pieces of butter, stir continuously, avoiding not only boiling but also strong heating. For each yolk, you need to add 75 g of butter.
Step 2
As soon as the sauce thickens, add lemon juice to taste.
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