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Sauce

Butter and Yolk Sauce

A sauce made from butter, egg yolks, lemon juice, and salt, served over steamed vegetables or boiled potatoes.

From the Recipes Wiki (Fandom) · 4 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Butter and Yolk Sauce

Ingredients

Directions

Make the sauce

  1. Place a small pan in a larger pan with boiling water.

  2. Mix the butter, adding the yolks one by one.

  3. Stir continuously until hot, but do not let it boil.

  4. Add salt and lemon juice.

Serve

  1. Serve on steamed vegetables or boiled potatoes with a pinch of fine chopped dill on them.

Nutrition, whole recipe (rough)

114Calories
1 gProtein
12 gFat
4 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Provides fat and richness, giving the sauce a smooth, silky body.
Egg yolks
Emulsify with the butter and thicken the sauce as they gently heat.
Lemon juice
Adds acidity that brightens the flavor and balances the richness of the butter and yolks.

The step that matters

Keep the heat gentle and stir constantly. Egg yolks thicken as they warm, but if they get too hot they scramble and curdle. Gentle heat from the water bath and constant stirring keep the sauce smooth and cohesive.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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