Creamy lemon-butter sauce

Recipe from: February 2012

Ingredients 7
Servings 400 ml
Time 00:05


  • 80
    fresh lemon juice
  • 15
    finely grated lemon rind
  • 65
  • 2
    jumbo eggs - separated
  • 150
    unsalted butter - cut into 2-cm dice
  • Salt and milled white or black pepper to taste
  • 15
    finely chopped parsley


In a small saucepan, whisk together the lemon juice and rind, the cream and egg yolks. Place the pan over medium-heat and continue to whisk briskly until the mixture thickens.

Turn the heat to very low and start adding the unsalted butter one dice at a time. Whisk well after each addition to ensure that the butter melts and emulsifies properly into the sauce. When done, remove the pan from the heat and season to taste.

Now beat the egg whites into soft peaks and fold into the sauce together with the parsley and serve.

Reprinted with permission of I Love Cooking.
To visit I Love Cooking's blog, click here.



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