Egg Yolk Sauce with Lemon and Butter
Egg yolk, lemon juice, and butter make a thick emulsion with gentle acidity. Egg yolk supplies protein and butter supplies fat, while a water bath thickens the sauce without overheating it.
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1 kg 333 gram
Servings: 4 (1 serving ≈ 45 gram)
Digestion time: 3 hour
Complete protein: ✔
Melt butter (100 g) over low heat until liquid and cool it until it is no longer hot.
Combine egg yolk (51 g) with lemon juice (30 g). Place the bowl over a water bath and whisk until lighter and airy.
Gradually add the butter, then add table salt (to taste) and black pepper (to taste). Keep whisking the sauce over the water bath until thick.
Whisk the sauce for about 30 seconds more, remove it from the water bath, and cool it to room temperature. Re-whisk it before serving after it has cooled.
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