Post by charlie on May 14, 2013 13:02:57 GMT -5
This makes a really easy versatile sauce, especially with barbeque season heading our way in the UK possibly?
It is a sauce a bit along the lines of mayonnaise and can be used slightly warm and runny or cold and set to help things like sandwich fillings. It makes quite a fair amount so we used it for a recipe on the first day - and then put the leftovers in the fridge and found it set really well to use for a cold chicken sandwich the next day.
Ingredients:
2 large egg yolks
1 dessertspoon lemon juice
1 dessertspoon white wine vinegar
4 oz / 110g / 1 cup butter
salt and pepper to season
1) Place the egg yolks in a small bowl and season. Then place them in a food blender or whisk briskly for about 1 minute.
2) Heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer.
3) Switch on the blender or whisk and pour the hot liquid on to the egg yolks in a slow, steady stream.
4) Using the same saucepan melt the butter over a gentle heat take care not to let it brown.
5) When the butter is foaming switch the blender or whisk back on and pour the butter in a slow trickle. The slower you add it the better. You should end up with a creamy thick sauce which will be slightly runny when fresh but will thicken up if you put it in the fridge.
This is the basic recipe and obviously depends on tolerance levels of lemon juice and vinegars but if you are only using a spoonful at a time the amount you will have at each serving will be small. It did taste quite lemony so you can always half the lemon juice amount if necessary.
It can be adapted according to tolerance and you could add mustard powder, chillies or garlic if you want.
Caution : contains raw egg yolk therefore care if pregnant or child is young.
Photo0845 by Charliemeg, on Flickr
It is a sauce a bit along the lines of mayonnaise and can be used slightly warm and runny or cold and set to help things like sandwich fillings. It makes quite a fair amount so we used it for a recipe on the first day - and then put the leftovers in the fridge and found it set really well to use for a cold chicken sandwich the next day.
Ingredients:
2 large egg yolks
1 dessertspoon lemon juice
1 dessertspoon white wine vinegar
4 oz / 110g / 1 cup butter
salt and pepper to season
1) Place the egg yolks in a small bowl and season. Then place them in a food blender or whisk briskly for about 1 minute.
2) Heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer.
3) Switch on the blender or whisk and pour the hot liquid on to the egg yolks in a slow, steady stream.
4) Using the same saucepan melt the butter over a gentle heat take care not to let it brown.
5) When the butter is foaming switch the blender or whisk back on and pour the butter in a slow trickle. The slower you add it the better. You should end up with a creamy thick sauce which will be slightly runny when fresh but will thicken up if you put it in the fridge.
This is the basic recipe and obviously depends on tolerance levels of lemon juice and vinegars but if you are only using a spoonful at a time the amount you will have at each serving will be small. It did taste quite lemony so you can always half the lemon juice amount if necessary.
It can be adapted according to tolerance and you could add mustard powder, chillies or garlic if you want.
Caution : contains raw egg yolk therefore care if pregnant or child is young.
Photo0845 by Charliemeg, on Flickr