| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Charlotte, Observer |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 2 |
lg |
Eggs |
| 1 |
tb |
Lemon juice |
| 1/4 |
c |
Heavy or whipping cream; (see note) |
| 1/2 |
ts |
Dijon mustard |
|
|
Salt to taste |
INSTRUCTIONS
Place butter in 2-cup glass measure and microwave, uncovered, on high for
30 seconds. Remove butter from microwave and stir until completely melted.
(We found this took two 30-second bursts).
Separate eggs, placing yolks in small bowl and setting aside whites for
another use. (Egg whites can be frozen.) Beat yolks well with whisk or
fork, then add, along with lemon juice and cream, to butter and stir well.
Microwave mixture, uncovered, on high for 1 minute, stirring every 15
seconds with fork. When ready, sauce will be just slightly thick. (Ours
took 1 minute 30 seconds). Remove sauce from microwave and stir in mustard
and salt. Cover with plastic wrap until ready to serve.
Note: You can substitute half-and-half, but the consistency will be
thinner.
Notes: We ran this recipe Nov. 5 when we wrote about the book ``Desperation
Dinners,'' by columnists Alicia Ross and Beverly Mills (Workman, $13.95).
But it bears repeating. In testing, we found the recipe was fast and easy,
and best of all, you can refrigerate it, then reheat it in two 30-second
bursts in the microwave.
Recipe by: Year's best recipes Compiled by KATHLEEN PURVIS
Posted to MC-Recipe Digest V1 #982 by Sue <suechef@sover.net> on Jan 04,
1998
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