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delicious sauce

H

hanadr

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I came to this recipe myself, but it's so obvious, it probably appears in some cookbooks.
Cream lemon sauce, for fish mainly
Ingredients
1 tub cream[I used double, but single would probably do]
2 egg yolks
generous knob butter
lemon juice and zest
Method
empty cream into pan, add egg olks and butter. heat GENTLY, whisking all the time. I think boiling might curdle it
When thickened, add the lemon juice and zest.
I had it with pan fried cod fillet and asparagus. Delicious!
Hana
 
Boiling won't curdle the cream but putting in lemon Juice if cream is too hot will curdle the cream..
 
jopar,
I was worried about the egg. However, I kept everything below boiling, around simmer point and it all worked perfectly.
Hana
 
I assumed the egg yolks were put in cold, so shouldn't curdle if beaten in probably at the start, but lemon is a curdler

I would keep to the double cream, single cream would be too thin so wouldn't cover the fish very well must likely slide straight off, and would end up ruining the presentation of the dish...
 
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