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Lemon sauce

Lemon sauce

Appetizing, savory, incredibly tasty, and melt-in-your-mouth! Lemon sauce is a great addition to fish or meat — it brings dishes to life with new colors and shades of flavor! It's quick to make, and the ingredients are nothing out of the ordinary. A little technique and a couple of tips will help you get it tender and smooth.

Maria

Recipe author

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Composition / ingredients

Servings:

Egg yolks

Prepared mustard

Butter

Lemon zest

Lemon juice

Water

Fresh herbs (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 3 g

Fats 87 % 34 g

Carbohydrates 5 % 2 g

321 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make lemon sauce? Gather the ingredients. Butter is the base of the sauce, so choose the best quality — natural, with no additives. Keep it in the refrigerator right up until you add it; the butter should be cold. The sauce's flavor also depends on the mustard, its heat and taste, so I wouldn't use a very hot one.
Step 2:

Take a heavy-bottomed saucepan to make the sauce in. Put the yolk and mustard in it and pour in the water. Whisk these together until smooth. Then set it over low heat to cook.
Step 3:

Cut the cold butter into small cubes. Start adding it to the sauce a little at a time, whisking thoroughly after each addition. Important! Cook the sauce over very low heat, stirring constantly, so the butter doesn't separate from the rest. It should only gently bubble, not boil hard.
Step 4:

Once all the butter is in, add the lemon zest. How do you zest a lemon? Wash it under hot water with baking soda and a brush to remove the wax used to preserve the fruit. Using the finest grater, grate off only the top layer of the peel — that's the zest. Don't touch the white pith underneath, which is very bitter. Stir the zest into the sauce.
Step 5:

Take the finished sauce off the heat and stir in the lemon juice. The amount is up to your taste, so adjust it as you like. Stir. You can also add any chopped fresh herbs if you want — I left mine plain.
Step 6:

The sauce is ready. Let it cool completely and serve. Enjoy!

Lemon sauce goes especially well with white fish, since it has a fairly neutral flavor.
Always wash eggs before using them, since even a seemingly clean shell can harbor harmful bacteria.
How can you tell if an egg is fresh? Crack it into a separate dish. First of all, there should be no off smell. The white of a fresh egg will be clear and clean. The yolk shouldn't run; it'll be shiny, domed, and even.
For the best result, use filtered or bottled water with a neutral taste. Tap water can give the dish an unpleasant off-flavor.