sauce, whisk the remaining 3 eggs in a bowl and then slowly add the lemon juice (1 ½ lemons) while continuing to whisk. Using a ladle, slowly add hot liquid from the dolmades to the egg mixture ...

Keep warm while preparing the sauce. 2. Whisk the egg yolks with the lemon juice and 3 T of the poaching liquid in a saucepan over a gentle heat until slightly thickened and warmed through. Stir in ...

Using cold butter rather than warm, melted butter means the sauce ... lemon juice for Dijon mustard – the extra lemon pairs best with fish. If you want to make this dish for four, use 3 egg ...

Instead of whisking raw egg yolks over a double boiler, simply hard boil them, then blend them up with the clarified butter ...