Egg Yolk Sauce: Restaurant - Arora's Recipe
This luxurious Egg Yolk Sauce is a restaurant-quality Sabayon that is surprisingly easy to make. Perfect for elevating High End Meals like steak or pasta. Ready
Ingredients
- 4 Large Egg Yolks (must be fresh)
- 2 tablespoons Dry White Wine (such as Sauvignon Blanc)
- 1 tablespoon Fresh Lemon Juice
- ¼ teaspoon Coarse Sea Salt
- Pinch White Pepper
- 4 oz Unsalted Butter (115g), cut into 1-inch cubes and chilled
- ½ teaspoon Dijon Mustard
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