Butter Sauce with Basil
Ingredients: 3 egg yolks, 150 g butter, 4-5 fresh basil leaves, salt, pepper to taste, 1/2 lemon
To prepare a creamy egg yolk sauce with butter and basil, we start by separating the yolks from the whites, ensuring that not a drop of white remains in the mixture. These yolks will form the base of our sauce, giving it a rich texture and refined taste. We place the yolks in a heatproof bowl, which we set over a double boiler, making sure that the bottom of the bowl does not touch the water.
While constantly whisking, we gradually add the diced butter, allowing it to melt slowly. The butter must be of high quality, as it will influence the final flavor of the sauce. As we mix, the yolks will gradually thicken, and the sauce will acquire a velvety consistency. It is essential to maintain a moderate temperature to avoid coagulating the yolks.
Once we achieve the desired consistency, we add finely chopped basil. This aromatic herb will bring a fresh note and vibrant color to our sauce. We let the sauce cook for a few minutes, stirring continuously, to allow the flavors to blend harmoniously. When the sauce has thickened enough, we season with salt and pepper to taste, adding a few drops of lemon juice as well. The lemon will balance the flavor and add a pleasant acidity.
This versatile sauce pairs wonderfully with juicy steaks, flavorful meatballs, or grilled vegetables. You can serve it warm, straight from the stove, or let it cool and reheat it before serving. It is ideal for adding a touch of sophistication to any dish.
When serving, make sure the sauce is well distributed on the plate to impress guests with its elegant presentation. Don't forget to add a few fresh basil leaves on top for an attractive final touch. Enjoy your meal!
