Simple Butter Sauce
A basic butter sauce made with egg yolks, lemon juice, and boiling water, perfect for drizzling over vegetables or fish.
Ingredients
- 6 tablespoons Butter, unsalted (Divided into three portions of 2 tablespoons each)
- 2 Egg yolks (Large eggs)
- 1 tablespoon Lemon juice, fresh
- 0.333 cup Boiling water
- 0.125 teaspoon Salt (Or to taste)
- 0.0625 teaspoon Cayenne pepper (Pinch, or to taste)
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Instructions
- 1Place the butter in a bowl, cover with cold water, and wash, using a spoon. This helps remove excess milk solids. Drain the water.
- 2Divide the butter into three equal pieces (approximately 2 tablespoons each).
- 3Put one piece of butter in a heatproof saucepan with the egg yolks and lemon juice. Place the saucepan in a larger saucepan containing simmering water (double boiler). Stir constantly with a wire whisk until the butter is melted and the mixture starts to thicken (about 3 minutes). Add the second piece of butter, and continue stirring until thickened. Add the third piece of butter and continue stirring until the sauce is smooth and emulsified.
- 4Add the boiling water, cook for one minute, stirring constantly. Season with salt and cayenne pepper to taste.
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