Butter and Lemon Sauce

Ingredients

• four tablespoonfuls of butter
• two lemons
• two eggs
• a level saltspoonful of salt
• a dust of cayenne-pepper

Method

1. 1

   Melt butter gently, squeeze lemon juice, and remove seeds.

2. 2

   Mix melted butter with egg yolks over heat until thickened, then stir in lemon juice, salt, and cayenne.

3. 3

   Serve immediately.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 230. The excerpt below is the record exactly as published.

BUTTER AND LEMON SAUCE. Butter and lemon sauce, made as follows, is good with boiled celery : Melt four tablespoonfuls of butter by very 426 PRACTICAL AMERICAN COOKERY. gentle heat ; squeeze the juice of two lemons, and take away the seeds; break two eggs, separating the yolks from the whites. When the butter is melted, add it gradually to the egg-yolks, and stir them together over the fire until they begin to thicken; take the sauce from the fire directly it begins to thicken, and stir in the lemon-juice, together with a level saltspoonful of salt and a dust of cayenne-pepper

Cook this with the app: pantry check, scaling, and the assistant.