a simple sauce for fish, rice and vegetables
1/8 l (½ cup) broth (chicken, vegetable, herb)
4 egg yolks
2 tablespoons lemon juice
1 tablespoon Dijon mustard
salt, pepper
125 g (½ cup) crème fraîche
Mix all the ingredients except the crème fraîche in a double boiler. Whisk under medium heat until the
sauce thickens (don't let it come to a boil!) Add crème fraîche and mix well. Serve immediately. This
sauce goes well with a vareity of dishes.
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