This sauce can be served cold or hot, with grilled or cooked fish. To serve warm, add some chopped capers; to serve cold, chop the cooked fish and mix with the cold sauce. Garnish with tomato skins and chopped parsley and serve with salads. Each serving has approximately 65 calories.
1 egg
1 yolk
1 tablespoon grated lemon zest
lemon juice from 1 lemon
This sauce can be served cold or hot, with grilled or cooked fish. To serve warm, add some chopped capers; to serve cold, chop the cooked fish and mix with the cold sauce. Garnish with tomato skins and chopped parsley and serve with salads. Each serving has approximately 65 calories.
1 egg
1 yolk
1 tablespoon grated lemon zest
lemon juice from 1 lemon
In a small bowl, combine the egg and yolk
Add the lemon zest and juice
Beat well and season lightly with salt and pepper
Beat well
Cook in a bain-marie slowly until thickened, stirring constantly
If too acidic, add a few drops of emulsifier
Mix the chicken broth with onion, thyme, and rosemary
Cook slowly for 10 minutes
Mix the cassava with milk
Add to the sauce, mixing well
Chop the shrimp and combine with the sauce
Season to taste.
