Ingredients
90 g butter
4 yolks
1/2 tea cup (100 ml) milk
the juice of 1 lemon
pinch of lemon zest
pepper
pinch of sugar
salt
Method
Yolks, boiled milk and the butter is broken in enameled small tube placed in a container with hot water (water bath) to thicken. Add lemon juice, lemon zest, pepper, sugar and salt to taste. The sauce is served to poultry.
Containers:
Difficulty
Average
Tested
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