Lemon sauce

Lemon sauce

By
From
British Seafood
Makes
350 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
1 egg yolk
1 lemon, finely zested and juiced
200ml light olive oil
50ml double cream
100ml Roast fish stock
cornish sea salt

Method

  1. Whisk the egg yolk, lemon zest and lemon juice together in a bowl for 1 minute and then slowly whisk in the olive oil, as for a mayonnaise. Season with salt to taste. (You can make the sauce ahead to this stage and keep it in the fridge for up to 3 days.) To finish the sauce, whisk in the cream, followed by the fish stock. To serve, gently warm the sauce over a medium heat; do not allow to boil, or the sauce will curdle. If the sauce is too thick, add a little more fish stock to thin it down. Taste and season with a little more salt if required. Serve immediately.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again