This quick and easy sauce recipe is a fresh condiment for cooked chicken or seafood. This fuss-free sauce is excellent for adding extra flavour to vegetables and meats.
Ingredients
1 egg yolk
½ cup dry white wine
2 tablespoons lemon juice
Rind of 1 lemon, finely grated
200g Western Star Original Butter, chilled and cubed
Bring wine, lemon juice and rind to the boil in a small fry pan. Simmer for 20-30 seconds until liquid is reduced by approximately half
Whisk egg yolk in a medium sized bowl for 1 minute. Gradually begin to pour reduced liquid into the egg until fulling mixed, pour the mixture back into the pot
Place pot over a low heat, whisk in chilled butter cubes, one at a time, until completely incorporated, do not boil. The sauce should be thick and creamy. Whisk in herbs and season with pepper. Serve sauce immediately poured over cooked chicken or seafood
