Creamy lemon-butter sauce
|80 ml||lemon juice — fresh|
|15 ml||lemon — zest only|
|2||eggs — separated|
|150 g||butter — unsalted, diced|
|salt and freshly ground back pepper — to taste|
|15 ml||fresh parsley — chopped|
In a small saucepan, whisk together the lemon juice and rind, the cream, and the 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. Serve.
Reprinted with permission of I Love Cooking.