| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Low-fat, Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Lemon juice, freshly squeezd |
| 1 |
|
Salt |
| 1 |
|
Cayenne |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
In the top of a double boiler, slowly whisk 3/4 cup water into the
cornstarch. Stir in the lemon juice, salt and cayenne to taste. Place the
top over simmering water and cook, stirring constantly, until slightly
thickened, 2 to 3 minutes. Remove the top from the heat. Whisk in the egg
yolks, one at a time, and one tablespoon of the butter. Replace over the
water and cook until slighly thickened, about three minutes, stirring
constantly. When ready to serve, whisk in the remaining butter; taste and
correct the seasonings.
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