A classical emulsion of clarified butter.
It is extraordinary if accompanied with pacheados fish, to the steam or boiled, vegetable, pork loin or Sirloin.
Serve it hot. We can keep warm by placing it in a bowl or a Bain-Marie while this take contact with water, for not very long.
2 tablespoons water
2 egg yolks
100 grams of clarified butter
½ tablespoon lemon juice
Salt and pepper to taste.
Take egg yolks and water bath (in this case the Bowl, It must not touch the hot water). Place, until the sauce begins to thicken and homogenised, avoid preparing warms others, slowly incorporate the clarified butter at room temperature, without leave of beat until it is thick and airy. Jump, perfume with lemon juice and black pepper.
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