Lemon sauce

Mouth-watering, spicy, tasteless, melts in your mouth! Lemon sauce is a great addition to fish or meat, dishes with it will sparkle with new colors and flavors! Cook it very quickly, and the set of products is the most common. A little skill and a couple of tips will help make the sauce tender and homogeneous.

Maria

Recipe author

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Composition / ingredients

servings:

Egg yolks

Mustard ready

Butter

Lemon zest

Lemon juice

Water

Greenery (Optional)

to taste

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

Step-by-step cooking

Cooking time: 10 min

Step 1:
How to make lemon sauce? Prepare the necessary ingredients according to the list. Butter is the basis of the sauce, so choose the highest quality, natural, without additives, corresponding to GOST. Keep it in the refrigerator until the very moment of adding it — the oil should be cold. Also, the taste of the sauce will depend on the mustard, its sharpness and taste, so I would not advise taking a very burning one.
Step 2:
Take a saucepan with a thick bottom in which you plan to cook the sauce. Put the yolk and mustard in it, pour in the water. Beat these products with a whisk until smooth. Then put it to cook on a slow fire.
Step 3:
Cut the cold butter into small cubes. Start gradually adding it to the sauce, stirring thoroughly with a whisk each time. Important!!! The sauce should be cooked over very low heat and with constant stirring, so that the oil does not separate from the rest of the ingredients. It should only gurgle slightly, not boil much.
Step 4:
When all the oil is added, pour the lemon zest into the saucepan. How to remove the zest from a lemon? Wash the lemon under hot water with soda and a brush to wash off the wax used to treat the fruit from spoilage. Take the smallest grater and rub the top layer of lemon peel on it — this is the zest. Just do not touch the white layer that is under the skin, it is very bitter. Mix the sauce with the zest.
Step 5:
Remove the finished sauce from the heat, then pour lemon juice into it. I note that its amount depends on your taste, adjust this moment yourself. Mix it up. Also, if desired, you can put any chopped greens. I didn't add anything.
Step 6:
The sauce is ready. Finally cool it and serve it on the table. Bon appetit!

Lemon sauce is especially good for white fish, as it has a rather neutral taste.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.