Lemon butter sauce

Recipe from: 5/1/1992 12:00:00 AM
Ingredients 5
Servings 0
Time

Ingredients

  • 3
    egg yolks
  • 50
    ml
    water
  • 50
    ml
    clarified butter (ghee)
  • salt and cayenne pepper, to taste
  • juice of half a lemon
 

Method

 
1. Whisk the egg yolks and water over steam until light and until about five times the original volume. Whisk in the butter, teaspoon by teaspoon, ensuring that each bit is incorporated completely before adding the next. 2. Season with salt, pepper and lemon juice. Serve with kingklip fillets with marinated aubergines (see recipe).
 

Read more on: steam  |  eggs
 

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