Lemon sauce

Step-by-step preparation

Cooking time: 10 mins

1. 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, complying with GOST. Keep it in the refrigerator until you add it - the oil should be cold. Also, the taste of the sauce will depend on the mustard, its spiciness and taste, so I would not recommend using a very hot one.

2. STEP 2

   

   Take a thick-bottomed saucepan in which you plan to cook the sauce. Place the yolk and mustard in it, pour in water. Whisk these products until smooth. Then put it to simmer over low heat.

3. 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 stirring constantly to prevent the oil from separating from the rest of the ingredients. It should only gurgle slightly, not boil too much.

4. STEP 4

   

   When all the oil has been added, add the lemon zest to the saucepan. How to zest a lemon? Wash the lemon under hot water with baking soda and a brush to remove the wax used to treat the fruit to prevent spoilage. Take the smallest grater and grate the top layer of lemon peel on it - this is the zest. Just do not touch the white layer that is located under the skin, it is very bitter. Mix the sauce with the zest.

5. STEP 5

   

   Remove the finished sauce from the heat, then pour lemon juice into it. I note that its quantity depends on your taste, adjust this point yourself. Stir. You can also add any chopped herbs if you wish. I didn't add anything.

6. STEP 6

   

   The sauce is ready. Cool it completely and serve. Bon appetit!

Comments on the recipe

asa

27.08.2023

4.6

The fish was delicious with this sauce! I will also offer this recipe for meat or fish. Cream sauce with garlic.

Natalia M

27.08.2023

4.5

I prepared lemon sauce for baked fish. I've never made sauces using eggs before. But I finally decided) I followed all the steps according to the instructions and cooked on the lowest heat. I liked the composition, but the greens also seemed unnecessary to me. I added a little salt to suit my taste, although mustard gives it a spicy kick, but it wasn’t enough saltiness for me. I removed the lemon zest with the middle aunt and the pieces in the sauce got in my way. Therefore, I let the sauce sit for about 15 minutes and rubbed it through a strainer, it doesn’t take much time, but the sauce became smoother) To taste, this sauce reminded me of honey mustard, only without honey) The consistency was not thick, tender, creamy. The taste is a little islandy with a pleasant sourness. And a very appetizing lemon aroma!

Ryzhik

27.08.2023

4.5

How to use it better: cold or hot?