in Recipes

lemon sauce

updated

Spread the love

Ingredients for 4 servings:

  • 1 jar meat broth
  • ½ jar white wine
  • 1 tbsp butter
  • 1 tbsp flour
  • 3 egg yolks
  • 1 lemon(s)
  • Salt and pepper, white
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

goes well with chicken and veal

Make a roux from the butter and flour, then deglaze with the stock. Whisk continuously to avoid lumps. Add the wine, lemon juice, a little lemon zest, and the egg yolks, stirring constantly over low heat until the sauce begins to thicken. Season with salt, pepper, and a pinch of sugar, and remove from the heat.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Farmer's breakfast Axel's way

Twix White – Brownies with cream caramel topping