Modern Egg Sauce
A rich and creamy egg sauce, perfect for vegetables, fish, or pasta. This modernized version of Egg Sauce II incorporates lemon juice and beaten egg yolks into a drawn butter sauce for a smooth and flavorful finish.
Ingredients
- 100 g Unsalted butter (For drawn butter sauce)
- 2 Egg yolks (Large eggs)
- 1 tsp Fresh lemon juice
- 0.25 tsp Salt (Or to taste)
- 0.125 tsp Ground white pepper (Or to taste)
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Instructions
- 1In a small saucepan over low heat, melt the butter. Be careful not to brown it. This creates the drawn butter sauce.
- 2Remove the saucepan from the heat. In a small bowl, lightly beat the egg yolks. Slowly whisk the beaten egg yolks into the warm drawn butter sauce, whisking constantly to prevent curdling.
- 3Stir in the lemon juice, salt, and white pepper. Taste and adjust seasoning as needed.
- 4Serve the egg sauce immediately over your choice of vegetables, fish, or pasta.
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