It took me a few tries to get this sauce just right in terms of thickness. This goes well with steamed broccoli, asparagus, and of course, artichokes!
Recipe
2 egg yolks
1/2 C. butter
2 Tbsp lemon juice
In a double boiler, slowly stir ingredients using a silicone spatula or wooden spoon until mixture thickens and is custard-like. Water in the bottom pan should be simmering but should not be a rolling boil. Usually this thickening process takes about 5 minutes. Remove from heat immediately and pour into serving dish.
Comments
- I just saw a way to test the doneness (?) of a custard-type sauce. If you coat a wooden spoon or silicone spatula with the sauce and then swipe your finger vertically down the center of the spoon, the sauce from the sides should not spill into the center. It's kind of hard to describe...this recipe may require some photos!
- The sauce has been cooked too long if you can see spots of melted butter amongst the custard-like pieces. Again, photo may be helpful here!
Rating
5/5
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