639 B
639 B
Lemon Sabayon
Recipe yields 4 portions
Ingredients
- 4 medium egg yolks
- 50 milliliters water
- 70 grams unsalted butter, melted
- 4 grams sea salt
- 1 grams cayenne pepper
- 10ml lemon juice
Directions
In a large bowl whisk the egg yolks and water to a frothy consistency.
Place the bowl over a pan of boiling water and continue to whisk until it becomes thicker.
When the eggs are at a mayonnaise consistency, remove from the heat and continue to slowly whisk in the butter, followed by the rest of the seasonings.
Pass through a muslin cloth and serve.
Meta
author: Raymond Blanc
tags: Stocks and Sauces