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penny zako's lemon sauce
sharp, zesty, fresh, rich and creamy. perfect for dipping fresh asparagus, eggs benedict, pizza...anything!
ingredients
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2 small, or 1 large free range egg yolk
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75ml mountain produce cold pressed sunflower oil
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zest and juice of 1/2 lemon
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pinch of sea salt
HOW TO MAKE....
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add the egg yolk to a bowl with a pinch of sea salt and whisk them together
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while whisking, gradually add the cold pressed sunflower oil until thickened. pour the oil slowly to avoid the sauce from splitting
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add the lemon zest and juice and whisk to combine.
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chill to serve
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