6 oz. of butter
4 egg yolks
1 tablespoon lemon juice or white wine vinegar
Melt the butter in a small pan. Skim any froth from the surface and discard. Leave the butter to cool
Mix the yolks with 2 tablespoons of water in a small pan. Beat with a wire whisk for about 30 seconds, or until the mixture is pale and foamy. Place over very low heat and whisk for 2-3 minutes, or until thick and the whisk leaves a trail- do not let the pan get too hot or you will have scrambled eggs. Remove from heat.
Add the cooled butter, a little at a time, whisking well between each addition. Try to avoid using the milky butter whey in the bottom of the pan. Stir in the lemon juice or vinegar, season to taste and serve immediately.
Good on asparagus, poached salmon, chicken, egg dishes and vegetables.
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