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1¼ cups
Easy
Published 2009
Volume | Ounce | Gram | |
lemon zest, finely grated |
Have ready a fine-mesh strainer suspended over a medium bowl containing the lemon zest.
In a heavy saucepan, whisk the yolks, sugar, and butter until well blended. Whisk in the lemon juice and salt. Cook over medium-low heat, stirring constantly with a silicone spatula (be sure to scrape the sides of the pan), until thickened and resembling hollandaise sauce, which thickly coats the spa