Warm Lemon Sauce

Name: Warm Lemon Sauce
Yield: Makes about 1½ cups
Ingredients: Kosher or sea salt and freshly ground pepper; ¼ cup slivered shallots or green onions, white part only; 2 tablespoons unsalted butter; 2 tablespoons finely chopped fresh dill; ¼ cup fresh lemon juice; ½ cup dry white wine; 3 large egg yolks; 2 teaspoons cornstarch; 2 teaspoons finely grated lemon zest; 2 cups rich Chicken Stock or Vegetable Stock

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

2 tablespoons unsalted butter
¼ cup slivered shallots or green onions, white part only

Sauce
Gluten-free

Method

In a deep saucepan, melt the butter and sauté the shallots for a minute or two or until they just begin to soften. Add the stock and wine and boil over high heat until the mixture is reduced by half, about 5 minutes. In a medium bowl, whisk together the cornstarch, egg yolks, and lemon juice until just combined. Slowly whisk the shallot mixture into the egg yolks to temper them. Return to the s