ANGEL SAUCE INGREDIENTS
3 egg yolks
1 1/2 tablespoons lemon juice
freshly ground white pepper
- Heat the butter slowly in a pan until it begins to bubble. Place the egg yolks, lemon juice and pepper in a blender and blend for 5 seconds. Slowly pour the hot butter onto the yolk mixture in a steady stream until all the butter has been added. Transfer the sauce to a large bowl and allow to cool. Stir occasionally to prevent a skin forming on the service of the sauce.
- Place the egg whites in a small, dry bowl. Using electric beaters, beat the whites until soft peaks form. Fold into the sauce. Refrigerate it for at least 30 minutes before serving.
sourced from Family Circle The essential book of sauces and dressings
LINKS TO OTHER ANGEL SAUCE RECIPES