3 egg yolks
200 g/7 oz butter, softened and cut into pieces
juice of 1/2 lemon, strained


1.Beat the egg yolks with 3 tablespoons water in a heatproof bowl.
2.Set the bowl over a saucepan of barely simmering water and whisk well.
3.Whisk in the butter, one piece at a time, and continue whisking for about 15 minutes until the sauce is thick and frothy.
4.Remove from the heat and stir in the lemon juice.
5.For grilled or poached turbot or salmon.

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