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Lemon Butter

Lemon juice - 2 tbsp
Egg yolks - 2
Unsalted butter - 100 gm
Salt - 1/4 tsp


  • Place egg yolks, salt and lemon juice in a bowl. Beat lightly, then cook, uncovered, for 15 seconds.
  • Beat well and cook for a further 10 -15 seconds.
  • Continue beating until the mixture begins to thicken. If it shows signs of scrambling beat in 1 tsp of cold water.
  • Beat in one tsp butter until it is completely blended 
  • Beat in the remaining butter until all the butter has been absorbed.
  • Refrigerate till set.
  • Serve with boiled vegetables.
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