Butter egg sauce

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make butter egg sauce? First, prepare your ingredients. Take the highest quality butter, peasant butter or similar. It should be measured at the rate of 75 grams per medium yolk. Wash the eggs and dry them with napkins. Then separate the yolks from the whites. Put the whites in the refrigerator, we won’t need them.

2. STEP 2

   

   Melt the butter in any way convenient for you. The easiest way to do this is in the microwave. But you can also do it in a saucepan on the stove over low heat. While we are preparing the egg mass, the oil will have time to cool a little and will not shock the delicate yolks with high temperature.

3. STEP 3

   

   Mix raw egg yolks with water, gently whisking the mixture. In the future, this will help the sauce not to separate into its components. The mixture should be in a thermal container. I have a metal bowl.

4. STEP 4

   

   Pour water into a large saucepan and place it on the stove. Bring to a boil. Place the bowl with the yolks into a large saucepan. We have a water bath. The water should not touch the bottom of the bowl with the eggs, otherwise they may cook and you will end up with an omelet rather than a sauce. Begin vigorously stirring the eggs with a whisk. Gradually the mass will begin to thicken and lighten. When it becomes the consistency of sour cream, remove it from the heat.

5. STEP 5

   

   Immediately begin pouring melted butter into the warm yolks in a thin stream, working very well with a whisk. Add salt and lemon juice to taste. I only got about a tablespoon of juice. The sauce is ready! You can serve it immediately.

Comments on the recipe

Rat

21.12.2023

5

Thanks for the current recipe, it will come in handy. I will share another version of the sauce made from egg yolks, butter and lemon.

Moderator Ksenia

21.12.2023

4.8

I made the butter-egg sauce because I liked the photo. In the photo it is very beautiful and looks delicious. The composition of the sauce is simple, and it takes little time to prepare. So I made it casually. I prepared the sauce based on one yolk (from a C1 category egg). I followed all the recommendations. The sauce was creamy, slightly sticky, and very tasty. I will cook even more. Thank you very much, katushafin!