How to separate the white from the yolk of an egg with little mess and no gadgets!
This recipe was originally published as Egg and Lemon Sauce from “Fondue Cookery” by Alison Burt, 1970
This is a sharp, sour sauce to serve with savoury meat and fish dishes. I like to make it with beef stock and serve with slow cooked meatballs.
1/2 cup lemon juice
salt and pepper
4 x 15ml tablespoons of stock. Beef, chicken or fish, whichever matches the dish you will be serving it with
Whisk your eggs until they’re light and fluffy.
Pour in the lemon juice slowly while you’re still mixing.
Add the stock in the same way.
Pour into a small saucepan and heat over a low flame until it’s all warmed through.
Add salt and pepper to taste.
Serve warm over your meat or fish dish.